Chickpea Rotini with Chicken, Grilled Asparagus and Corn

15 Jul Chickpea Rotini with Chicken, Grilled Asparagus and Corn

Chickpea Rotini with Chicken, Grilled Asparagus and Corn
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Votes: 1
Rating: 5
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Servings Prep Time
4-6 15
Cook Time Passive Time
25 40
Servings Prep Time
4-6 15
Cook Time Passive Time
25 40
Chickpea Rotini with Chicken, Grilled Asparagus and Corn
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings Prep Time
4-6 15
Cook Time Passive Time
25 40
Servings Prep Time
4-6 15
Cook Time Passive Time
25 40
Ingredients
Servings:
Units:
Instructions
  1. Cook pasta according to package instructions in the box of chicken broth and drain and set aside.
  2. In a saute pan add 2 TBSP of the oil, onion and a pinch of salt and cook for about 6 minutes and then add in the garlic and oregano and cook another 2 minutes.
  3. Meanwhile, on a large grill pan cook the corn and asparagus with olive oil and some salt and pepper and then set aside.
  4. Once they are cooked let them cool slightly and then chop the asparagus and cut the corn off the cob and set aside.
  5. Next, add the chopped chicken, splash of white wine and the basil to the sauté pan and season with more salt and pepper and cook about 3 minutes.
  6. Then add the grilled and chopped vegetables to the chicken mixture and toss everything to combine.
  7. Last, add in the cup of chicken broth, the rest of the olive oil and some parmesan cheese and cook until everything is warmed through.
  8. Transfer the pasta to a large serving bowl and enjoy! I always add more olive oil over the top, so if it seems a little dry just drizzle more oil over the pasta and top with extra cheese! 🙂
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Dana
flavorfinds@gmail.com
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