Barilla Chickpea Rotini

With Truffled Chicken Ragout

Made with

Chickpea Rotini Pasta | Barilla



Ingredients for 4 people

  • 1 Box Barilla Chickpea Rotini
  • 1 tablespoon extra virgin olive oil
  • 1 each shallot, minced
  • 1/4 pound chicken thighs, boneless and skinless, diced
  • 1/2 pound mixed mushrooms, chopped
  • 1/2 Sherry wine
  • 1 cup chicken broth
  • 1 tablespoon butter
  • 1 tablespoon Truffle oil
  • 1/2 cup Parmigiano- Reggiano cheese, grated
  • 2 tablespoons fresh parsley, chopped
  • Salt and Black pepper to taste


  • Bring a large pot of water to a boil. Meanwhile in a large skillet sauté shallot in olive oil for 2 minutes.
  • Add chicken thighs and brown for 3-4 minutes.

  • Add mushrooms and continue cooking for 2 minutes, season with salt and pepper to taste.
  • Deglaze with wine then add, chicken broth.
  • Cook for 10 minutes or until chicken is very tender.
  • Cook pasta according to package directions.
  • Drain and toss the pasta with the sauce, remove the skillet from the heat and add butter, truffle oil and cheese. Stir everything to combine and garnish with parsley.
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