Chicken and Chickpea Broccoli Noodle Pasta

By gnikylime

NOTE: To try next time: saute the leeks in the olive oil before adding the chicken. The raw onion-y taste was a bit too strong.

Slightly modified from http://inspiralized.com/chicken-and-chickpea-broccoli-noodle-pasta/

Ingredients

• For the dressing:
• .5 tablespoon extra virgin olive oil
• 1 package (~ 1 lb [0.5 kg]) boneless, skinless chicken breast
• salt and pepper, to taste
• 1/4 teaspoon dried oregano flakes
• 2 broccoli stems, spiralized on spaghetti blades
• 1 14 oz can chickpeas, drained and rinsed
• 1/2 cup frozen green peas
• 1/2 cup thinly sliced leeks
• 2 tablespoons basil, chopped
• 1/3 cup (100 g.) feta
• 1/2 shallot, chopped
• 1 tablespoon lemon juice
• salt and pepper to taste
• 1 tablespoons olive oil
• 1 tablespoons red wine vinegar
• 1 small garlic clove, minced

Preparation

Step 1

Place a large skillet over medium heat and add in the olive oil. Meanwhile, season chicken with salt, pepper and oregano on both sides. Once oil is shimmering, add in the chicken and cook until no longer pink. Set aside.

Place a medium pot filled halfway with water over high heat and bring to a boil. Once boiling, add in the broccoli noodles and peas and cook for 2-3 minutes or until the broccoli noodles are softened and cooked to al dente and the peas are bright green. Drain and set aside.

While broccoli noodles are chilling, place all of the ingredients for the feta dressing into a food processor and pulse until creamy.

Cut up chicken into bite-sized pieces. Place the broccoli noodles, chickpeas, peas, leeks and dressing in a large bowl and toss to combine.