Piccolini Mini Farfalle with Bellafina Peppers, Chicken, and Garbanzo Beans
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
Ingredients
3 TABLESPOONS Olive Oil
1 CLOVE Garlic, Chopped
1/2 CUP Bellafina Pepper, Diced
2-3 Green Bellafina Peppers
15 OUNCES Garbanzo Beans, Canned
1 Boneless Skinless Chicken Breast
2 TEASPOONS Fresh Thyme, Chopped
2 TEASPOONS Fresh Rosemary, Chopped
2 TEASPOONS Fresh Italian Parsley, Chopped
TO TASTE Salt
TO TASTE Black Pepper, Freshly Ground
Preparations
1. BRING a large pot of salted water to a boil.
2. SAUTÉ garlic and olive oil in a large skillet over medium heat until garlic turns golden yellow.
3. ADD diced chicken and chopped herbs to the skillet and sauté for 4 minutes.
4. ADD garbanzo beans and cook for an additional 3 minutes.
5. ADD peppers and sauté for 3 minutes; season with salt and pepper.
6. COOK Piccolini® Mini Farfalle according to the package directions. Add 1 ladle of the pasta cooking water to the sauce mixture and continue cooking until the liquid is reduced by half.
7. DRAIN pasta and add to the skillet. Toss well and serve.