Chickpea Noodles with Tomato Pesto & Zucchini

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 441.2
  • Total Fat: 15.5 g
  • Cholesterol: 70.4 mg
  • Sodium: 685.8 mg
  • Total Carbs: 35.2 g
  • Dietary Fiber: 7.3 g
  • Protein: 38.0 g

View full nutritional breakdown of Chickpea Noodles with Tomato Pesto & Zucchini calories by ingredient
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If you love garlic then you'll love this recipe. If you love garlic then you'll love this recipe.
Number of Servings: 10


    - 1.1kg boneless, skinless Chicken Breast, cut into cubes
    - 454g chickpea fusilli
    - 1 jar Sun-Dried Tomatoes in Seasoned Oil, rinsed and drained
    - 270 mL Tomato Pesto
    - 3 to 5 small zucchinis, chopped
    - 1 cup raw onions, raw, chopped
    - 1 sweet red pepper, sliced
    - 5 cloves garlic, chopped
    - 1 tbsp PC Blue Menu Roasted Garlic seasoning


1. Cut up chicken and toss with seasoning. Refrigerate for at least one hour. Drain, rinse and chop up sun-dried tomatoes.

2. Cook pasta according to package instructions.

3. Chop up zucchinis, pepper, onions and garlic and soften in pan coated with cooking spray. To prevent sticking, add a little of the water. Add more if needed.

4. When the veggies are cooking, cook the chicken in another pan sprayed with cooking spray. After chicken is cooked, add to veggie pan along with the tomato pesto and the chopped sun-dried tomatoes.

5. Simmer for about 10 minutes, add to the pasta.

6. Mix and serve.

Serving Size: Makes 10 1-cup servings

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