Delicious Chickpea Lentil Pasta, tossed with rich sun-dried tomato sauce and grilled chicken, and topped with mozzarella — it makes a nutritious and healthy dinner for the whole family!
This post has been sponsored by Chickapea Pasta. All opinions are my own.
I love everything about this dish. The creamy sun-dried tomato sauce, the tender grilled chicken, the gooey mozzarella, and the wholesome Chickpea Lentil Pasta. All of the ingredients play really well together, creating the ultimate dinner treat. Oh yes, you are going to love this Chicken Penne with Sun-Dried Tomato Sauce, too!
In this recipe, I am using my newest obsession — Chickapea Penne Pasta. It is so much more than just a pasta. Made with only 2 ingredients (organic lentil flour and organic chickpea flour) this gluten-free, vegan, organic penne has 27 grams of protein and 13 grams of fiber per serving! This is the kind of pasta you can eat without any guilt and feel confident that you are feeding your family the best meal possible. That’s right, kids love it, too!
Chickapea Pasta comes in different shapes: spirals, shells, and penne. I chose to use penne in this recipe, although other shapes will work just as well. Once you get your hands on this tasty/healthy pasta, it’s time to roll up your sleeves and start cooking! You are in for a great dinner tonight. 🙂
The ingredient list isn’t long:
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- 2 packages of Chickapea Penne
- 1 lb. / 500 g. of boneless, skinless chicken breast
- 1/4 cup / 30 g. of sun-dried tomatoes in olive oil (oil drained)
- 1 tbsp. / 15g. of olive oil (I use oil from sun-dried tomatoes)
- 1/2 cup / 120 ml. of water
- 1/4 tsp. / 1.5 g. of red pepper flakes
- 1 garlic clove, minced
- 1/2 cup / 120 ml. of half & half
- 1/2 cup / 65 g. parmesan cheese
- 1 cup / 130g. of shredded mozzarella
- Fresh thyme, to garnish
1. Start by blending the sun-dried tomatoes with water until a smooth puree forms (it should have the consistency of sour cream). Once ready, set aside.
2. Cut the chicken into 1/2-inch-thick slices and season with salt and pepper on both sides.
3. In a large, nonstick skillet, heat up 1 tbsp. of olive oil from the sun-dried tomato jar and fry the chicken slices for about 3-4 minutes on each side, until cooked through.
4. Remove the chicken from the pan and cut into bite-sized pieces. Set aside.
5. Bring a large pot of lightly salted water to boil, and cook Chickapea penne for 3-5 minutes. Drain, rinse, and set aside.
6. To prepare the sauce, place the sun-dried tomato puree, red pepper flakes, garlic, half & half, and parmesan into a large skillet and bring to a simmer. Cook it for about 1 minute.
7. Add the chicken pieces and penne to the sauce and mix everything well.
8. Sprinkle mozzarella cheese on top and broil for 5 minutes, until the cheese melts. Garnish with fresh thyme or parsley, and serve immediately.
And now, your delicious, filling, and wholesome dinner is ready. I just cannot wait to hear your feedback, friends! Please, snap a quick photo of your creation and share it on Instagram with #cooktoria, I always enjoy checking out what you cook.
Watch How to Make Chicken Penne with Sun-Dried Tomato Sauce
- 2 packages Chickapea Penne
- 1 lb. boneless skinless chicken breast (500 g.)
- 1/4 cup sun-dried tomatoes in olive oil (oil drained) (30 g.)
- 1 tbsp. olive oil (I use oil from sun-dried tomatoes) (15 g.)
- 1/2 cup water (120 ml.)
- 1/4 tsp. red pepper flakes (1.5 g)
- 1 garlic clove (minced)
- 1/2 cup Half & Half (120 ml.)
- 1/2 cup Parmesan cheese (65 g.)
- 1 cup shredded mozzarella (130 g.)
- Fresh thyme, to garnish
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Start by blending the sun-dried tomatoes with water until a smooth puree forms (it should have the consistency of sour cream). Once ready, set aside.
-
Cut the chicken into 1/2-inch-thick slices and season with salt and pepper on both sides.
-
In a large, nonstick skillet, heat up 1 tbsp. of olive oil from the sun-dried tomato jar and fry the chicken slices for about 3-4 minutes on each side, until cooked through.
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Remove the chicken from the pan and cut into bite-sized pieces. Set aside.
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Bring a large pot of lightly salted water to boil, and cook Chickapea penne for 3-5 minutes. Drain, rinse, and set aside.
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To prepare the sauce, place the sun-dried tomato puree, red pepper flakes, garlic, half & half, and parmesan into a large skillet and bring to a simmer. Cook it for about 1 minute.
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Add the chicken pieces and penne to the sauce and mix everything well.
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Sprinkle mozzarella cheese on top and broil for 5 minutes, until the cheese melts. Garnish with fresh thyme or parsley, and serve immediately.
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Oh my God this looks like such an amazing wholesome meal, I feel like digging in right away. Your pictures are super tempting. YUM!!
Thank you so much, Helene!
what a fabulous protein packed dish
Thanks, Chef Mireille! It is packed with protein indeed.
I really like Chickapea pasta. I have got to try it with your sun-dried tomato sauce. It looks so good!
Thank you, Tiffany! I am a big fan of Chickapea pasta myself. 🙂
Sauce looks amazing and pasta is so creamy cheesy delicious!yumm
Thank you, Prasanna! It’s one of my favorite sauces. 🙂
I love the sound of this recipe! Proper winter comfort food, this. Yum!
Thanks, Elizabeth!
This looks delicious. I will have to try it.
Great! Thanks, Cheryl!
Your pasta sauces — yum! I have never really made sauces beyond regular marinara! I have to try this one, and your roasted red pepper is still on my list. The whole dish looks incredible!
Thank you so much, Michelle! I really enjoy a good sauce on a pasta! 🙂
I am in LOVE with that sun-dried tomato sauce. I’ve never made anything like this before!
Thank you, Regina!
That sundried tomato sauce sounds amazing with the spiciness of the red pepper flakes. What a perfect way to serve up some delicious Chickapea Pasta!
Thank you, Marcie!
Love the combination of ingrdients. I can imagine the taste of it already 🙂
🙂 It tastes great, Jessie! Hope you’ll give it a try.
This pasta is INSANELY good! Seriously, it’s amazing. The flavors are incredible and the Chickapea Pasta goes so well with it.
Thanks, Kristen! I enjoy Chickapea Pasta a lot!
This pasta looks so flavorful and cheesy!! I love that pinch of red pepper flakes in there too, I love adding a little spice to everything 🙂
Me too. Thanks, Sarah!
OMG I’m not sure what I’m in Love with the most here! The pasta, that dreamy sauce, the cheesy comfort, the succulent looking chicken…just the whole pot!! Thanks for sharing this!!
Thanks, Mahy! The Chickapea pasta is really great. I enjoyed this dish a lot!
Tania I am in LOVE with this creamy sauce! The perfect pairing for Chickapea pasta!
Thank you, Taylor! 🙂
Sun dried tomato and mozz are a match made in heaven for this tasty lentil chickpea pasta!!! I cannot wait to try it!
Thanks, Jenn! It is truly a winning combination.
Oh boy, this is going to be so popular with busy families on the go! So much deliciousness in one pan and all that protein for growing kids!
Love the ease of this, Tania. Thanks for a great recipe. Sharing!
Thank you, Robyn! I appreciate the shares!