Banza Tuscan Chicken Pasta (gluten-free)

Make this savory recipe healthier with gluten-free chickpea pasta. White wine cream sauce and sundried tomatoes.

Easy Gluten-Free Pasta 

Yield

4-6 people

Type

Gluten-Free

Time

30 minutes

Level

Beginner

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

3

Boil chickpea pasta in salted water for 5 minutes. Rinse with cold water and drain.

Prepare Banza

3

In a medium-sized saucepan melt the butter over medium heat. Add the minced garlic and sauté. 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.

Sauté

3

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.

Creamy Sauce

3

Sauté the chicken until it is fully cooked. Season chicken and add mushrooms to the skillet, sauté until mushrooms are soft.

Cook

Chicken & mushrooms with cooked pasta. Pour the creamy sauce over and fold ingredients together.

Combine

Add sundried tomatoes and parmesan cheese and green onions.

Combine

Return to low heat to melt the cheese and finish cooking the pasta OR place the skillet in the oven until the cheese is melted and the sauce is bubbly.

Melt Cheese

Serve with garlic bread and a salad on the side.

Serve

Store leftovers in and air-tight container for up to 3 days

More Banza  Recipes

Banza Cajun Chicken Pasta

Banza Spaghetti & Chicken Parmesan

Banza Baked Pasta

Italian Meatballs & Banza Penne