Banza Chicken Bowls with Calabrian Chili Sauce
This dish is a flavorful combination of Banza chickpea pasta, chicken, cherry tomatoes, spinach, and a spicy Calabrian chili sauce.
Ingredients
- 8 ounces Banza chickpea pasta
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- ½ cup chopped onion
- 2 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- 2 cups baby spinach
- ¼ cup Calabrian chili sauce
- Salt and pepper to taste
- Grated Parmesan cheese, for serving
Instructions
- Cook Banza pasta according to package directions. Drain and set aside.
- While the pasta is cooking, heat olive oil in a large skillet over medium heat.
- Season chicken with salt and pepper and cook in the skillet until browned and cooked through. Remove from skillet and set aside.
- Add onion and garlic to the skillet and cook until softened, about 5 minutes.
- Stir in cherry tomatoes and cook until they start to burst, about 3 minutes.
- Add Calabrian chili sauce and cooked chicken to the skillet. Stir to combine.
- Add the cooked Banza pasta and spinach to the skillet and toss to combine. Cook until the spinach is wilted.
- Divide the mixture among four bowls.
- Top each bowl with grated Parmesan cheese and serve.
Notes
- You can adjust the amount of Calabrian chili sauce to your desired spice level.
- Feel free to add other vegetables to the dish, such as broccoli, zucchini, or bell peppers.
- For extra flavor, you can stir in a tablespoon of pesto or sun-dried tomato pesto at the end.