Pasta with chilli, chicken and chickpea sauce

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Give your pasta a kick with this spicy chilli, chicken and chickpea pasta dish. This is a quick pasta recipe to have for dinner or as an easy lunch.

Serves: 2
Prep time: 10 mins
Cooking time: 15 mins

200g Napolina Whole Wheat Fusilli Pasta
1 chicken breast thinly sliced
100g Napolina Chickpeas
150g fresh spinach
1 red chilli halved and sliced
2 garlic cloves crushed
1 onion thinly sliced
3tspn Napolina Olive Oil
100ml Napolina Sieved Passata
2tspn torn basil leaves
Parmesan to serve

1. Cook the pasta in a pan of boiling water for 12 mins, drain drizzle with a little olive oil and keep warm.
2. Meanwhile, heat a large frying pan add the olive oil and when hot add the chicken and fry for 30 seconds on each side. Then add the onion, chickpeas, garlic and chilli and continue cooking for a further 3 mins.
3. Turn the heat down to a simmer and add the passata and spinach and cook until the spinach begins to wilt. Add the pasta and mix until well combined and serve with the basil and Parmesan cheese.

Napolina

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