Mediterranean Chicken, Arugula Pasta, and Zesty Chickpeas

This is another one of those “let’s-see-what-I-can-make-without-going-shopping” dinners.  We usually have skinless frozen chicken breasts in the freezer, cans of diced tomatoes and chickpeas in the cabinet, and, with the garden in full swing, fresh herbs and greens on hand.  And, of course, olive oil and lemons should always be on hand.  And (not to ruin the fun) this recipe is remarkably healthful and relatively low in fat.

Chicken Ingredients

  • 4 boneless, skinless chicken breasts (about 1 lb.)
  • approx. 1/4 cup each of fresh mint, oregano, and basil
  • 1/2 cup of olive oil
  • 2 to 3 cloves garlic
  • salt and pepper
Arugula Pasta Ingredients
  • 1 lb. fresh whole-wheat linguine
  • 1/4 cup olive oil
  • 8 oz. (or so) of fresh arugula, roughly chopped
  • 1/2 cup of pine nuts, toasted
  • 1/2 cup + 1/4 cup grated parmesean cheese
  • Salt (of course)
Zesty Chickpeas Ingredients
  • 1 can of organic chickpeas (15 oz)
  • 1 can of organic diced tomatoes (15 oz)
  • ~2 to 3 tablespoon fresh basil leaves, chopped
  • 2 tsp. garlic powder
  • 1 tblsp. tomato paste
  • 1/4 cup dry red wine
  • Salt (of course)
  1. For chicken marinade – blitz herbs, half of the oil, half of the lemon juice, and salt in a food processor.  Place chicken in a shallow dish and cover with marinade.  Add remaining oil and lemon juice, coating chicken well.  Cover and marinate in fridge for two or three hours.
  2. Toast pine nuts and set aside.  Preheat broiler and start water to boil for pasta.  Combine all ingredients for zesty chickpeas and simmer over low heat to reduce liquid and marry flavors, about 20 or 30 minutes.
  3. Remove chicken from marinade and broil, about 5 minutes a side.
  4. Meanwhile, and simultaneously boil pasta and saute the argula in olive oil with a generous dash of salt.
  5. Drain pasta and mix in a large bowl with sauteed arugula and oil,  parmesean cheese, and pine nuts.
  6. Serve chicken on top of pasta, with peas on the side!  Serve with garlic bread.
Beer pairing: I had Real Ale‘s Lost Gold IPA, but this dish would probably work better with a malty amber ale, biscuity pale ale, or basic lager.

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