Turkey and Veggie-Packed Chickpea Pasta

Shanthi Appelo
Shanthi Appelo

| 1 min read

Chickpea pasta is used as the base for this hearty dish. Heat leftover turkey with tomatoes, garlic and spinach in a quick white wine sauce. Finish with parmesan and basil.

Cooking Difficulty:


Serving Amount
  • 1 cup chickpea pasta, cooked

  • 1 Tbsp. olive oil

  • 3 garlic cloves, smashed and minced

  • 1 cup cherry tomatoes, halved

  • 6 ounces shredded leftover turkey

  • 12 cup dry white wine

  • 1 cup spinach

  • salt and pepper to taste

  • 2 ounces shaved parmesan

  • chopped basil leaves for garnish

  • Step 1

    In a medium saucepan, heat water to boiling and add pasta. Cook according to package instructions to net 1 cup of cooked pasta.

  • Step 2

    In a large skillet over low medium-low heat, heat olive oil. Add garlic and cook until fragrant and golden. Add cherry tomatoes and turkey, stirring and turning up the heat to medium. Once tomatoes are softened slightly, about 5 minutes, add white wine. Let simmer until it has reduced down, about 10 minutes. 

  • Step 3

    Stir in the spinach and cook until reduced in size. Stir in cooked chickpea pasta. Add salt and pepper to taste and stir. Serve in a bowl and top with parmesan cheese and basil. Enjoy!

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