Chickpea Rotini with Chicken, Pesto & Oven Roasted Tomatoes
Chickpea Rotini with Chicken, Pesto & Oven Roasted Tomatoes
40 minutes total
- Chicken
- Chickpea and Red Lentil
- Dairy/Cream
- Easy
- Extra Virgin Olive Oil
- Fall Recipes
- Pesto Sauce
- Protein
- Short
- Summer Recipes
- Tomatoes
- Weekend
- Weeknight
Try this chickpea rotini pasta recipe made with blistered tomatoes, savory chicken & pesto today!
Ingredients
Serves 4
| 1 | Box Barilla® Chickpea Rotini |
| 1/2 | Jar Barilla® Creamy Genovese Pesto sauce |
| 2 | Tablespoons extra virgin olive oil, divided |
| 1 | Pound ground chicken |
| 2 | Pints cherry tomatoes, halved |
| ½ | Cup Romano cheese, grated |
| To taste | Salt and black pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Pre-heat oven to 425° F.
Step 2
Season tomatoes with 1-tablespoon olive oil, salt and pepper. Bake until blistered and thoroughly cooked, about 15 minutes.
Step 3
In a skillet, brown chicken with remaining olive oil, season with salt and pepper, set aside.
Step 4
Meanwhile, bring a large pot of water to a boil, cook pasta according to package directions reserving ½-cup pasta cooking water.
Step 5
In a bowl, combine roasted tomatoes, sautéed chicken, pesto and ½ cup of pasta cooking water.
Step 6
Drain pasta and toss with pesto mixture.
Step 7
Finish with cheese before serving.
Chickpea Rotini Pasta
Surprisingly One Ingredient. All Chickpea, No Xanthan Gum.
Rotini made from chickpeas, and chickpeas only, for a good source of plant protein without additives, like xanthan gum. Make what you love without hesitation. Looking for cooking ideas? Check out our recipe section for inspiration!
- Shape Rotini
- Cook time 8–10 mins
- Pack size 8.8 oz.
- Range Chickpea and Red Lentil Pasta