Updated: Jun 28, 2019
I whipped this together the other night and it turned out to be really tasty! Add in loads of seasonal vegetables with some of our green dressing or alternatively use a pesto bought at the supermarket. This recipe is gluten and dairy free (just don’t add the cheese) and is a great alternative for you pasta lovers that can’t stomach the gluten.
Ingredients (serves 4-5)
200g Eco Organics Chickpea Fettuccine
400g chicken thighs, chopped into small chunks
1 head broccoli, chopped into florets
2 courgettes, chopped finely
2 carrots, chopped finely
1 onion, chopped finely
2 garlic cloves, minced
2 large handfuls of green beans, chopped in half with the ends off
3 heaped tbsp green dressing or basil pesto
1 small handful parsley, chopped finely
1 can tinned Indian tomatoes
1 handful grated cheese
Add 1 tbsp olive oil to a fry pan over medium heat. Cook the onions, carrots and garlic for a couple of minutes. Add the chicken and stir to combine.
Cook the chickpea fettuccine as per instructions on the packet.
Add in the remaining vegetables (broccoli, courgettes, green beans) into the fry pan and stir until the chicken is cooked. Add in the cooked fettuccine and the can of tomatoes. Mix to combine then add the grated cheese.
Serve on four plates and garnish with parsley. Season to taste.