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Chicken Rotini

Yield: 4- 2 cups per serving



2 cups rotini, dry
1 teaspoon olive oil
1 onion, chopped
2 garlic cloves, minced
1-1/2 cups sliced mushrooms
2 medium zucchini, diced
1 cup cooked chicken breast

15-ounce can chick peas, drain and reserve liquid
1 tsp garlic powder
1 tsp oregano

Cook the pasta according to package directions. Drain and rinse, then set aside.

Heat the olive oil in a large skillet and add the onion and garlic. Cook over medium-high heat for 3 minutes. Add the mushrooms and continue cooking another 5 minutes. Add the zucchini and cooked chicken, then cook, stirring often, for 3 minutes.

Puree the garbanzo beans, including liquid, in a blender or food processor. Add to the vegetable mixture, along with the cooked pasta and seasonings. Heat gently, stirring frequently, until hot and steamy.