Healthy Chickpea Pasta Recipe

The Cozy Comfort of Chicken and Veggie Pasta (With a Chickpea Twist!)

Calling all comfort food lovers! This post is your one-stop shop for a delicious and customizable chicken and veggie pasta dish. It's perfect for chilly nights and even better, it offers a low-GI twist with chickpea pasta! Learn how to make this versatile recipe that'll please everyone at the table, from gluten-free friends to veggie enthusiasts.

Soup season has been in full swing at my place lately. The crockpot has become my trusty kitchen companion, churning out delicious and hearty meals that are perfect for chilly evenings. And let's face it, soup is a fantastic way to utilize leftover vegetables, meats, and anything else lurking in the back of the fridge.

But today, we're venturing beyond the realm of brothy goodness and diving headfirst into the world of pasta. This isn't just any pasta recipe, though. This is a dish designed for pure comfort food satisfaction.

The beauty lies in its versatility. Whether you're a gluten-free friend, a low-glycemic index (GI) devotee, or a good old-fashioned pasta lover, you can customize this recipe to your liking. I myself opted for chickpea pasta, a fantastic low-GI alternative packed with protein and fiber. But feel free to grab your favorite regular pasta, gluten-free option, or whatever speaks to your inner carb enthusiast.

Now, about this chickpea pasta. I first encountered it last year while helping a friend embark on a new health journey. Since it's naturally gluten-free as well, it ended up being a win-win for me too. Honestly, I find myself reaching for chickpea pasta more often than regular gluten-free options now. It has a pleasantly firm texture that holds sauces beautifully, and the added protein content keeps me feeling fuller for longer.

But enough about my newfound love for chickpea noodles. Let's get cooking! This recipe is designed to serve five generous portions, perfect for those nights when you want a delicious and satisfying meal without the hassle of consecutive evenings in the kitchen. In fact, my mom (a self-proclaimed gluten-free skeptic) even devoured this dish with gusto.

Here's the thing about my mom – she's a bit of a "deny-it-before-you-try-it" kind of person. So, when she saw me preparing a pasta dish brimming with kale and mushrooms, I braced myself for the inevitable skepticism. But as the delightful aroma filled the kitchen, her initial apprehension slowly morphed into curiosity. "What's in this?" she inquired, a hint of intrigue in her voice. I braced myself for the worst, fearing a wrinkled nose and a disappointed sigh.

Instead, a wide smile spread across her face as she declared, "That's actually pretty tasty!" – a testament to the power of this dish's simple yet flavorful combination.

Ready to whip up some cozy comfort? Let's do this!

Ingredients:

1. 4 chicken thighs, boneless skinless
2. 1 box chickpea pasta, cooked per instructions
3. 1 8 oz package white capped mushrooms, washed and sliced
4. 3 cups kale, washed and chopped 
5. Salt and Pepper to taste
6. 1 t oregano 
7. 1 t onion powder
8. 1 t garlic powder
9. Dash of garlic salt 
10. 1 t basil
11. 2 T olive oil

Instructions:

• Chicken Time: Begin by prepping your chicken thighs. Pat them dry with paper towels and season generously with salt and pepper. Heat a large skillet over medium heat with 1 tablespoon of olive oil. Add the chicken thighs, and cook for 5-7 minutes, or until golden brown and crispy. Flip the chicken and cook for another 5-7 minutes, or until the internal temperature reaches 165°F (74°C). If you choose to serve the chicken directly with the pasta, set it aside on a plate once cooked through.

• Veggie Bonanza: While the chicken simmers, add the remaining 1 tablespoon of olive oil to your skillet. Once hot, add the sliced mushrooms and cook for 3-4 minutes, or until softened and lightly browned.

• Kale Power: Next, toss in the chopped kale and cook for another 2-3 minutes, or until wilted and tender.

• Spice Up Your Life: Now comes the flavor party! Sprinkle the oregano, onion powder, garlic powder, garlic salt (if using), and basil into the skillet with the veggies. Stir to combine and cook for another minute, allowing the aromas to bloom.

• Pasta Perfection: Cook your chosen pasta according to the package instructions. Once al dente, drain the pasta and reserve a little bit of the starchy pasta water (about ¼ cup).

• The Grand Finale: Add the cooked pasta to the skillet with the veggies and spices. Toss everything together until well combined. If the mixture seems dry, add a splash or two of the reserved pasta

Tips:

• You can add the chicken thighs to this dish, but since only one of us wanted kale and mushrooms, I cooked it separately.
• You can also cook the chicken thighs straight from the freezer, it just takes longer to cook in the skillet.   

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 Ciao,

Cara