Chicken and Chickpea Broccoli Noodle Pasta
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Servings 3
- .5 tablespoon extra virgin olive oil
- 1 boneless chicken breast about .75 lb
- salt and pepper to taste
- ¼ teaspoon dried oregano flakes
- 2 broccoli stems Blade C
- 1/2 cup canned chickpeas drained and rinsed
- ½ cup cooked green peas
- 1/2 cup thinly sliced leeks
- For the dressing:
- 2 tablespoons basil chopped
- 1/3 cup feta
- 1/2 shallot chopped
- 1 tablespoon lemon juice
- salt and pepper to taste
- 1 tablespoons olive oil
- 1 tablespoons red wine vinegar
- 1 small garlic clove minced
Place a large skillet over medium heat and add in the olive oil. Meanwhile, season chicken with salt, pepper and oregano on both sides. Once oil is shimmering, add in the chicken and cook until no longer pink. Set aside.
Place a medium pot filled halfway with water over high heat and bring to a boil. Once boiling, add in the broccoli noodles and peas and cook for 2-3 minutes or until the broccoli noodles are softened and cooked to al dente and the peas are bright green. Drain and set aside.
While broccoli noodles are chilling, place all of the ingredients for the feta dressing into a food processor and pulse until creamy. Place the broccoli noodles, chickpeas, peas, leeks and dressing in a large bowl and toss to combine.
Serve immediately.