Banza Tuscan Chicken Pasta Recipe

Banza chickpea pasta combined with a creamy sauce, seasoned chicken, and sundried tomatoes makes a delicious protein-packed home-cooked meal. This is the perfect recipe to use Banza pasta and the easiest way to makeover pasta night. Chickpea pasta is such an easy way to sneak in hidden veggies and extra protein without your family even noticing.

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This recipe was inspired by my personal favorite recipe Sonoma Chicken at a local Idaho restaurant Smoky Mountain Pizza. However, I wanted to make it slightly healthier by using chickpea pasta. I am a huge fan of using Banza Chickpea Pasta for recipes like Banza Chickpea Skillet Lasagna, Banza Chickpea Pasta Salad, & Banza Cajun Chicken Chickpea Pasta.

Ingredients

Ingredients

• Extra Virgin Olive Oil
• Chicken breast (cubed)
• Sea Salt
• Black Pepper
• Granulated Garlic
• Onion Powder
• Italian Blend Seasoning
• Sundried Tomatoes
• White Mushrooms
• Green Onions
• Banza Chickpea Pasta (penne or rigatoni)

Creamy Pasta Sauce:

• Butter
• Minced Garlic
• Dry White Wine
• Chicken Stock
• Heavy Cream
• Black Pepper
• Parmesan Cheese

See the recipe card for quantities.

Instructions

Start by making the creamy pasta sauce. In a medium-sized saucepan melt the butter over medium heat. Add to the melted butter the minced garlic and sauté for 1 minute. Now, add chicken stock and white wine. Next, turn up the heat and bring the sauce to a low boil until it has reduced by about half. Add the heavy cream, parmesan cheese, and a pinch of salt and black pepper to taste. Turn the heat down a bit and continue to simmer for 7-8 minutes. Remember to stir every few minutes, when the sauce thickens to a creamy consistency remove it from the heat.

While the sauce is reducing down bring a large pot of salted water to a boil. Add both boxes of Banza penne chickpea pasta to the boiling water. BOIL PASTA FOR 5 MINUTES only, do not use the package instructions. Remove al dente pasta immediately at 5 minutes and rinse in a colander under cool water to stop the cooking process. Leave past to drain while you prepare the chicken.

In a large cast iron skillet heat 1 Tbs. of EVOO up over medium heat. Add to the hot skillet the cubed chicken. Season with Sea Salt, Black Pepper, Granulated Garlic, Onion Powder, and Italian Blend Seasoning. Turn the chicken every few minutes to ensure it is fully cooked.

Add to the skillet the sliced white mushrooms and saute for 2-3 more minutes.

Option #1

Return the skillet to low heat and add the cooked pasta to the chicken and mushrooms. Pour the creamy pasta sauce over the pasta and add sundried tomatoes to the skillet. Top with additional shredded parmesan cheese. Fold the ingredients together gently to combine. Warm through until the cheese has melted, the sauce is bubbly and the pasta is fully cooked. Top with sliced green onions before serving.

Option #2

Take the pasta to the next level by adding the cooked pasta to the chicken and mushrooms. Pour the creamy sauce over the pasta and add the sundried tomatoes to the skillet. Fold together the ingredients gently and top with additional shredded parmesan cheese. Place the entire cast iron skillet in a 350° oven for 8-10 minutes, or until the cheese has melted, the sauce is bubbly, and the pasta is fully cooked. Remove from the oven and top with sliced green onions.

Serve with crusty bread and a side salad.

Why Use Banza Pasta?

In my opinion, Banza pasta is the best alternative to regular pasta. In addition to tasting great, it is also high in protein & fiber and has fewer net carbs than average pasta. Banza is also low on the glycemic index at a score of 44. Banza does not fall apart as easily as other alternative pasta noodles do. Be sure to read my tips for cooking gluten-free pasta below. Lastly, even if you don’t follow a gluten-free diet you will love the added protein and healthy meal options you can make with Banza Chickpea pasta. Fast cooking times of 7-8 minutes for delicious pasta make for easy meal prep.

TIPS FOR MAKING GLUTEN-FREE PASTA

1. Don’t skip the salted water when cooking gluten-free pasta.
2. Don’t forget to stir pasta during cooking to avoid pasta sticking together
3. Add olive oil to the water
4. Cook pasta for 1-2 minutes less than the package directions. If it’s your first time making Banza test the pasta at 6 minutes, it should be fully cooked but still firm.
5. Don’t overcook gluten-free pasta, especially when adding it to a finished dish where it will continue to cook and may fall apart easily.

Substitutions

• Banza – instead of gluten-free chickpea pasta you can use traditional pasta, regular wheat pasta, or lentil pasta.
• Penne – if you can find penne use another short-cut pasta like rigatoni, ziti, or cavatappi pasta.
• Vegetarian -omit the chicken for a high-protein creamy vegetarian pasta recipe

Variations

• Spicy – add red pepper flakes while cooking to add some spice.
• Deluxe – add a sprinkle of mozzarella cheese or fresh basil leaves to garnish.
• Kid-friendly – If you have a picky eater consider leaving out the mushrooms.

Equipment

I prefer to prepare the chicken in a large cast iron skillet and use a wooden spatula to scrape all of the delicious bits from the bottom of the pan.

Storage

Store leftovers in an air-tight container for up to three days. To reheat place in a microwave-safe dish and heat to the desired temperature.

Continue to Content

Yield: 8

Creamy Banza Tuscan Chicken Pasta

Prep Time: 5 minutes

Cook Time: 30 minutes

Additional Time: 5 minutes

Total Time: 40 minutes

Banza chickpea pasta combined with a creamy sauce, seasoned chicken, and sundried tomatoes makes for a delicious protein-packed home-cooked meal.

Print

Ingredients

• 1 Tbs. Extra Virgin Olive Oil
• 2lbs. Chicken breast (cubed)
• ½ tsp. Sea Salt
• ½ tsp. Black Pepper
• 1 tsp. Granulated Garlic
• 1 tsp. Onion Powder
• 1 tsp. Italian Blend Seasoning
• ⅓ Cup Sundried Tomatoes
• 8 oz. Sliced White Mushrooms
• ⅓ cup Sliced Green Onions
• 2 8 oz. Boxes Banza Chickpea Pasta (penne or rigatoni)

White wine cream sauce

• 2 Tbs. Butter
• 2 Tbs. Minced Garlic
• ½ Cup Dry White Wine
• 1 Cup Low Sodium Chicken Stock
• 1 Cup Heavy Cream
• ½ Cup Shredded Parmesan Cheese
• ¼ tsp. Sea Salt (optional/ to taste)
• ¼ tsp. Black Pepper (optional/ to taste)

Instructions

1. In a medium-sized saucepan melt the butter over medium heat.
2. Add to the melted butter the minced garlic and sauté for 1 minute.
3. Add dry white wine, and chicken stock.
4. Turn up the heat and bring the sauce to a low boil and reduce the liquid by about half.
5. Add the heavy cream, parmesan cheese, and a pinch of salt and black pepper to taste.
6. Turn the heat down a bit and continue to simmer for 7-8 minutes while sauce thickens up a bit.
7. Stir every few minutes and when the sauce reaches a creamt consistency remove it from the heat.

1. While the sauce is reducing, bring a large pot of salted water to a boil.
2. Add both boxes of Banza penne chickpea pasta to the boiling water.
3. BOIL PASTA FOR 5 MINUTES only, do not use the package instructions.
4. Remove al dente pasta immediately at 5 minutes and rinse in a colander under cool water to stop the cooking process.
5. Leave past to drain while you prepare the chicken.

1. In a large cast iron skillet heat 1 Tbs. of EVOO up over medium heat.
2. Add to the hot skillet the cubed chicken.
3. Season with Sea Salt, Black Pepper, Granulated Garlic, Onion Powder, and Italian Blend Seasoning.
4. Turn the chicken every few minutes to ensure it is fully cooked.
5. Add the sliced white mushrooms to the skillet and saute for 2-3 more minutes.

Option #1 Return the skillet to low heat and add the cooked pasta to the chicken and mushrooms. Pour the creamy pasta sauce over the pasta and add sundried tomatoes to the skillet. Top with additional shredded parmesan cheese. Fold the ingredients together gently to combine. Warm through until the cheese has melted and the sauce is bubbly. Top with sliced green onions before serving.

Option #2 Take the pasta to the next level by adding the cooked pasta to the chicken and mushrooms. Pour the creamy sauce over the pasta and add the sundried tomatoes to the skillet. Fold together the ingredients gently and top with additional shredded parmesan cheese. Place the entire cast iron skillet in a 350° oven for XXX minutes, or until cheese has melted, and sauce it bubbly. Remove from the oven and top with sliced green onions.

Serve with crusty bread and a side salad.

Notes

Note: the sauce will not be thick it is supposed to be light but creamy white wine sauce.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Banza Chickpea Pasta, Variety Pack (2 Penne/2 Rotini/2 Shells) - Gluten Free Healthy Pasta, High Protein, Lower Carb and Non-GMO - 8 oz (Pack of 6)
• 
  Lodge Seasoned Cast Iron Skillet with 2 Loop Handles - 17 Inch Ergonomic Frying Pan
• 
  Zulay Collapsible Colander - Over The Sink Colander Strainer With Extendable Handles - Foldable Strainer Food Colanders Collapsible Silicone For Pasta, Vegetables, and Fruits (Malachite Green)

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 502Total Fat: 23gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 141mgSodium: 686mgCarbohydrates: 26gFiber: 6gSugar: 6gProtein: 46g

Nutrition information is an estimate.

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