I whipped this together the other night and it turned out to be really tasty! Add in loads of seasonal vegetables with some of our green dressing or alternatively use a pesto bought at the supermarket. This recipe is gluten and dairy free (just don’t add the cheese) and is a great alternative for you pasta lovers that can’t stomach the gluten.
Chicken Green Chickpea Fettucine
4
servings30
minutesIngredients
200g Eco Organics Chickpea FettuccineÂ
400g chicken thighs, chopped into small chunksÂ
1 head broccoli, chopped into florets
2 courgettes, chopped finelyÂ
2 carrots, chopped finelyÂ
1 onion, chopped finelyÂ
2 garlic cloves, minced
2 large handfuls of green beans, chopped in half with the ends offÂ
3 heaped Tbsp green dressing or basil pestoÂ
1 small handful parsley, chopped finelyÂ
1 can tinned Indian tomatoesÂ
1 handful grated cheese
Directions
- Add 1 Tbsp olive oil to a fry pan over medium heat. Cook the onions, carrots and garlic for a couple of minutes. Add the chicken and stir to combine.Â
- Cook the chickpea fettuccine as per instructions on the packet.Â
- Add in the remaining vegetables (broccoli, courgettes, green beans) into the fry pan and stir until the chicken is cooked. Add in the cooked fettuccine and the can of tomatoes. Mix to combine then add the grated cheese.
- Serve on five plates and garnish with parsley. Season to taste.Â