David’s favorite midweek meals are one pot dishes with just a little bit of meat. �This recipe fit the bill perfectly. �The sauce could not be more simple or delicious.
Serves 4
8oz. penne pasta
1 boneless, skinless chicken breast
1/2c. plain hummus
3T. extra virgin olive oil
1 16oz. container of grape tomatoes
1 15oz. can chickpeas, drained
3 garlic cloves, minced
1t. paprika
1/2c. pitted Kalamata olives, chopped
1/2c. fresh cilantro
1. Cook pasta in large pot boiling water. �Drain, RESERVING 1/2c. cooking liquid. �Whisk hummus into liquid.
2. �While pasta is cooking, cook up the chicken breast with 1T. olive oil in a skillet or grill. �Chop into small pieces once cooked.
3. �Heat 2T. olive oil in skillet ver high heat and add tomatoes. �Sprinkle with salt and pepper.
Cook until blackened in spots.
4. �Mix in chickpeas, garlic, and paprika.
5. �Add pasta and hummus sauce. �Coat.
6. �Mix in olives and cilantro.