Are "Never Ending Pasta Bowls" still a thing? Usually not in our house... but Banza Chickpea pasta is slowly changing that.
Banza Chickpea pasta is an awesome alternative to standard pasta. With 25 grams of protein, 13 grams of fiber and 42 grams of net carbs per serving (versus 13 grams of protein, 4 grams of fiber and 70 grams of net carbs for a traditional pasta serving), and it's low glycemic index and gluten-free... and DELICIOUS! The texture is not identical to standard pasta, but has a bite similar to whole wheat pasta. Either way, it's the only way we pasta these days.
This dish was born out of the need to satisfy a post workout hunger while hopefully making enough to last a few meals over our busy weekend. While it was SO GOOD that it only lasted about 24 hours, I am definitely adding this to the lunchtime meal prep rotation!
Ingredients:
1 box Banza Chickpea Penne
1 bag Morningstar Farms grilled Chicken Strips
4 Tbsp Walnut Oil ( or your favorite cooking/drizzling oil)
1 teaspoon garlic powder
3-5 cloves garlic ( depending on how garlic-y you like it!)
1 shallot (diced)
2 bell peppers ( red/green were my preference)
1.5 cups cherry tomatoes
1/2 cup pine nuts
1/2 lemon juiced
3oz parmesan cheese (Follow Your Heart brand has an amazing vegan option)
salt/pepper to taste
cayenne pepper/dry oregano (optional)
Instructions:
Cook Penne according to instructions on box. Strain, drizzle with 1 tablespoon oil & set aside in large bowl.
In a saute pan, add 1 tablespoon oil & frozen Morningstar farms strips, salt & garlic powder & cook until browned/charred. Once cooked, cut into bite sized pieces and transfer to the bowl with the pasta. In the same pan, add 2 more tablespoons oil, fresh garlic & shallot. Cook 2 mins. Add bell pepper, tomatoes & pine nuts & cook until tender. I like to brown the pine nuts a bit for a toasty nuttier flavor. Mix well with pasta & chicken. Stir in cheese, lemon juice, salt, pepper, and optional other spices. Best served immediately/warm!
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