Chicken, Chickpeas and Pasta

Note/Suggestion: I like to make this dish with either leftover roast chicken or freshly sauteed chicken breast.
Put in a thermos to keep hot until lunch. serve with a piece of parmesan cheese and whole wheat roll.
Makes 6-8 servings.

Ingredients:

  • 1-16 oz can of chickpeas drained and rinsed well.
  • 2 Tbsp olive oil
  • 4 cloves of garlic minced
  • 2 Tbsp fresh rosemary chopped (or 1 Tbsp dried rosemary)
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper.
  • 1 lb of dried short pasta like fussilli
  • 2 cups of cooked broccoli florets
  • 1 cup of leftover roast chicken cubed or shredded
  • 1/4 cup of chopped flat leaf parsley
  • 1/2 cup shredded Parmesan cheese

Directions:

  1. Preheat the oven to 350 degrees.
  2. Toss chickpeas, and next five ingredients together and spread out on a cookie sheet. Roast the chickpeas for 30 minutes or until slightly crunchy.
  3. Cook the pasta according to the package's instructions. Reserve 1 cup of the cooking liquid, then drain pasta.
  4. In a large skillet or chef's pan, heat a small amount of olive oil.
  5. Toss together the pasta, broccoli, chickpeas with rosemary and the chicken, adding the reserved cooking liquid a little at a time to keep it moist but not wet.
  6. When all ingredients are heated through, add the parsley and Parmesan cheese and toss.
  7. Season with salt and pepper to taste.