The other night I was in the mood for pasta~ so I dug into the pantry & fridge to see what I could drum up. I was not feeling like a red sauce ~ and since we’re in the New Year, white sauce was out of the question (at least for a few months!) 🙂 SO, instead, I went for a light olive oil sauce with some yummy seasoning. This dish is a lot yummier than the picture gives it credit for. I couldn’t seem to get a good shot of this dish. Still working on my photography skills! Hope you like it!
Chicken Moroccan Spice & Chick Pea Pasta
• 2 large chicken breasts
• 1 can chick peas (garbanzo beans) rinsed & drained
• 2 green onions, chopped
• 5-6 cherry or grape tomatoes
• 1 Tbsp capers
• 2 Tbsp finely chopped pecans (I used a food processor)
• 1 Tbsp butter
• 1-2 Tbsp olive oil
• grated parmesan cheese to taste
• 2 c. cooked spaghetti (reserve some of the cooking liquid)
• 2 tsp (approx) of Moroccan spice rub (below)
Spice Mixture Recipe
Note: this makes a larger amount than required by the recipe, store the extra for later use ☺
• 2 tsp cumin
• 1 tsp chili powder
• ½ tsp paprika
• ½ tsp cinnamon
• ¼ tsp ground ginger
• 1/8 tsp yellow curry powder
• 1/8 tsp cayenne pepper
• pinch of ground cloves
Dice chicken breasts into bite size pieces & toss with the Moroccan spice rub. Sauté chicken in olive oil in a large pan.
While the chicken is cooking, boil the spaghetti noodles. Be sure to reserve approx ½ c. of the cooking liquid before draining.
When the chicken is almost done, add 1-2 Tbsp of butter, the chopped green onions and the rinsed chick peas. Cook for approx 2 minutes. Next, add the diced tomatoes, capers, spaghetti noodles, and some of reserve liquid from pasta water. Toss & warm through. Just before serving, toss with finely chopped pecans & parmesan cheese. Serve & Enjoy!