Chicken Moroccan Spice & Chick Pea Pasta

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!

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Filed under Pasta, Recipes

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