Creole Chicken/Chickpea Pasta

So something my husband loves to do and gets a kick out of, is to start singing a song and see if the person with him will start singing it too. It never fails. I’ll get whatever song it is stuck in my head so quickly and then I’m singing it the rest of the night.

There is this song on the radio “Rockabye” that I don’t mind but I don’t get excited about it. James loves it and he will be singing it all the time. Oh – and by the way, he can only ever remember a few words to songs, sometimes not even the full verse, so it’s like 4 words over and over and over again. And he gets that stupid song stuck in my head all the time!

Something else that’s been stuck in my head was this recipe. I saw one similar to it when I was wanting creole spices and knew I had to make it! I added my own touches to it and made it a shared recipe. This will be one of our more common pasta dishes!

“So, rockabye baby rockabye. I’m gonna rock you. Rockabye baby don’t you cry. Somebody’s got you…” AHH! Why?!

Creole Chickpea/Chicken Pasta

  • Servings: 4 Servings
  • Print

Ingredients

  • 1 lb. rigatoni
  • Olive oil
  • 2 cloves garlic, minced
  • 1/2 onion, chopped
  • 1 Tbsp creole seasoning
  • 1 Tbsp paprika
  • black pepper
  • 1 cup Sauvignon Blanc
  • 1/2 cup water+ 1 ‘chicken’ bouillon, OR 1/2 cup vegetable broth
  • 1/2 cup coconut cream (cream from one can of coconut milk, don’t shake before opening)
  • 1/8 cup all purpose flour, if you want a thicker sauce
  • 1 cup frozen peas
  • 1/2 cup fresh parsley, chopped
  • 1 cup nutritional yeast
  • Chickpeas/Chicken
  • 1/2 – 1 can of chickpeas (up to 4) for each plant based eater. (or 1-1/2 cups cooked chickpeas per each)
  • 1/2 – 1 chicken breast per each omnivore, chopped into bite size pieces
  • Creole seasoning

Directions

  1. Make the rigatoni to package instructions. Drain and wait to combine with sauce.
  2. In a large skillet, add a small amount of olive oil, garlic, and onions. You want just enough oil to make sure the garlic doesn’t burn. Cook for about 2 minutes. Add in the Creole seasoning, paprika, and black pepper if desired. The mixture will be dry. Toast until you start to smell spices, about 1 minute.
  3. Add in the Sauvingnon Blanc, the water and bouillon or vegetable broth and let simmer together.
  4. Add in the coconut cream. If the sauce is not as creamy as you like it, take out about 1/4 cup of the sauce, add about 1/8 cup all purpose flour and mix together. Add the paste to the sauce and start stirring immediately until it is combine with the sauce and the sauce starts to thicken.
  5. Add in the frozen peas, 1/2 cup parsley, and the nutritional yeast until all is combined. Let simmer or add to pasta and cover.
  6. Cook the chickpeas/chicken in a small amount of oil, each in their own skillet, and season with creole seasoning. More or less if you want it more spicy or not.
  7. Spoon out pasta and sauce, and top with either chickpeas or chicken, and enjoy with a light citrus salad and/or garlic bread.

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