Chickapea Pasta with Sprouts, Cranberries, and Leftover Turkey/Chicken

Celebrate Thanksgiving With A New Chickapea Pasta Recipe!

Pasta isn’t traditionally something you see on a Thanksgiving menu, but we took that as a challenge! Thanksgiving brings families together to be grateful for the people and all that they have in their life. Another important part about Thanksgiving that we definitely appreciate on team Chickapea is the absolute feast we get to prepare! Turkey is a staple to most of our Thanksgivings so we wanted to give you an option which made use of any leftovers, and one the whole family will enjoy!

“…this meal will keep your body energized and leave you feeling like you just ate a holiday feast, how often does that happen? “

Chickapea Chef Robyn Gleason really outdid herself with this one, brussels sprouts, spinach, and cranberries give you a taste of Thanksgiving dinner along with an extra punch of maple syrup, orange and some crunchy walnuts! Making use of Chickapea Pasta and fresh veggies from Nicholyn Farms this meal will keep your body energized and leave you feeling like you just ate a holiday feast, how often does that happen?

Chickapea Pasta & Nicholyn Farms ensure each meal is healthy and packed with nutrients!

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Chickapea Pasta with Sprouts, Cranberries and Leftover Turkey/Chicken
Ingredients
  • 1 227 gram package Chickapea Pasta spirals or penne
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic minced
  • 1.5 cups fresh or frozen (thawecranberries
  • 1.5 tablespoons freshly squeezed orange juice
  • 1.5 tablespoons pure maple syrup
  • 1 pound brussels sprouts
  • 4 cups baby spinach
  • kosher salt and freshly ground black pepper to taste
  • 2 cups leftover turkey or chicken cut into bite sizes
  • 1 cup walnuts
  • Optional: top with feta cheese
Instructions
  1. Have the table set and everything ready to go because this is ready in record time. Prepare all your ingredients ahead of time as well.
  2. Cook pasta according to directions on package, rinse with cold water
  3. Peel each individual leaf from one brussels sprouts at a time. Start on the outside working towards the middle. Throw away core and smaller leaves that are too difficult to peel. If you're tight on time, shave the sprouts with mandolin or slice thinly.
  4. In a large saute pan, heat oil on medium heat. Add garlic and saute for 1 minute. Add cranberries, orange juice and maple syrup - saute for 3-4 minutes or until cranberries soften. (some may burst)
  5. Add all of the brussels sprouts leaves and saute for about 1 minute. (Isn’t it pretty!) Toss to coat well. Add pasta and turkey/chicken and toss again.
  6. Remove from heat and add the spinach to the pan and toss until it is just barely wilted. It is better just slightly underdone in this case, as it will continue to cook in its own heat.
  7. Top with walnuts and feta cheese if desired.
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