Artichoke Chicken and Chickpea Pasta
Posted by terrepruitt on April 2, 2018
I have been out of town the last two weekends. So our fridge is looking pretty bare. I didn’t know what to cook for dinner tonight. I didn’t want to go out to get something from the store. I was thinking I could use chicken and add it to rice or pasta. I was thinking I had a jar of sauce, but when I looked in the pantry I didn’t see one. But I did see a jar of artichoke hearts. I was thinking I would add them to the chicken. Then I thought I would also use a can of chickpeas. I love the richness that chickpeas adds. So sometimes out of necessity you come up with an easy recipe of things you have on hand.
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Artichoke Chicken and Chickpea Pasta
1 can of chickpeas/garbanzo beans
1 can of chicken
1 1/2 cups chopped artichoke hearts
3/4 teaspoon Nutritional yeast
Salt
Pepper
Garlic salt
Cheese*
Butter
Pasta
Drain the chickpeas. Rinse off the chickpeas. Put the chickpeas in a large pan. Turn the heat up somewhat high and let the chickpeas start to dry off. When they start cooking sprinkle them with salt. Keep the chickpeas moving so that they start to get evenly toasted. Add a teaspoon of butter. Keep cooking the chickpeas. Add a little more salt. Let them cook more. Then add some butter. The chickpeas should be browning a little bit. Cook the chickpeas to your desired doneness . . . I like them browned and starting to get a crunch.
Drain the chicken, then add it to the pan. Sprinkle the chicken with garlic salt. Stir up the mixture and cook the chicken a bit. Canned chicken is already cooked so it doesn’t need that long in the pan, or that high of a heat. At this point I turned the heat down.
Add the chopped artichoke hearts. Cook everything until it is hot.
While the chicken is cooking boil the water for the pasta. Cook the pasta. I used linguine because that is what I like.
Once the pasta is cooked to your liking, drain it, then put it on a plate with some butter. Sprinkle 3/4 of a teaspoon of Nutritional yeast on the pasta. Then put the chicken mixture on top of the pasta. Add pepper if you would like and more garlic salt if you feel it needs it. Grate a small amount of cheese on top.
*I would have liked to have used Parmesan, but all I had was a Cheddar Monterey Jack blend.
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I think this was pretty good. It is very rich with the beans and the artichokes. It is super easy. It was nice because the artichokes gave it a flavor that we don’t always have. So it was a bit different for us. I really liked it.
I was going to add some Kalamata olives, but I decided not to. What do you think? What kind of pasta would you use? Now what do I do with the rest of the jar of artichoke hearts?
Terre Pruitt's Blog 
terrepruitt said
Since the jar of artichoke hearts that we had was huge and I didn’t use it all on April 2nd, I had leftovers. So I just made this again this past week. It is really good. I love it. I put kalamata olives in it. That was good. It gave it another layer of flavor!
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