Mediterranean Chicken, Arugula Pasta, and Zesty Chickpeas

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READY IN: 50mins
Recipe by K. Mox

This is another one of those "let's-see-what-we-can-make-without-going-to-the-grocery-store" dinners. It's a pretty healthy, low-fat dinner, as well. In the summers, we have the arugula and herbs growing already, and I think every decent cook should always have some frozen chicken breasts, lemons, canned diced tomatoes, and chickpeas on hand...

Ingredients Nutrition

Directions

  1. For the chicken marinade: blitz herbs, 1/4 cup oil, half of the lemon juice, and salt in a food processor. Place chicken in a shallow dish and cover with marinade. Mix 1/4 cup of oil and remaining lemon juice and pour over chicken. Cover and marinate for two to three hours.
  2. Toast pine nuts and set aside. Preheat broiler and start water to boil for pasta.
  3. In a medium stock pot, mix chickpeas, tomatoes, basil, garlic powder, tomato paste, and wine. Season as desired and simmer over low heat to reduce liquid and marry flavors, about 20 to 30 minutes.
  4. Remove chicken from marinade and broil, about 5 minutes per side (depending on thickness).
  5. Meanwhile, simultaneously boil pasta and saute arugula in olive oil with generous amounts of salt.
  6. Drain pasta and toss with sauteed arugula, Parmesan cheese, and pine nuts. Top with more parmesan, as desired.
  7. Serve chicken on top of pasta with peas on the side. Great with fresh garlic bread.

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