Ok – so this meal is not something I was prepared to make or share. I made it out of necessity and wanted to keep it simple. While this Chicken & Veggie Rosa w/Chickpea Pasta might taste like it’s a complicated/time consuming recipe, you will see that it is clearly the opposite.
Grain Free Pasta
Let’s chat about the pasta for a second. Banza is a ‘pasta’ made out of chickpeas! I actually wasn’t sure my tummy would even tolerate chickpeas but I tolerate it fine. I do however, eat every few weeks so it isn’t something that I would start adding to my diet on a daily basis. This pasta is really good! I haven’t had “real pasta” in many, many years so this fit the bill wonderfully! I’d venture to say, if you eat pasta now, you ‘just might’ be able to tell the difference – but either way, it’s still delicious!
What I really like about this meal, is that it’s one pan! While I take the chicken out to add in the veggies, you add the chicken right back into the same pan. So it’s one dish to clean up. That is a win for me, any time! I have a few other one pan chicken meals if you’re in favor of less clean up. One of our favorites is this One Pan Butter Chicken Thighs & Veggies!
More One Pan Meals
If you’re looking for more meals you can toss together like this Chicken & Veggie Rosa w/Chickpea Pasta, here’s a couple more for you! Again, I can’t emphasize how much easier it is to cook, eat and clean when you’re only deal with one pan/bakeware.
Chicken is a go-to for me, when it comes to ‘all in one’ meals but this Sheet Pan Salmon & Veggies is a delicious meal as well. I happen to love salmon so I could make this meal, nearly every day! It’s super easy and quick too!
And let’s not forget those of us who like one pan breakfast meals! These meals are a great ‘prep ahead’, for busy weekday mornings. All you have to do is slice and warm. Done! I love to make this Egg & Spaghetti Squash Bake on Sunday’s and have it on hand. You can even make it more “dinner friendly” and add in some meat protein. Why not? Same approach though …make it ahead of time so you have it ready to go!
Now with this Chicken & Veggie Rosa w/Chickpea Pasta, I used what I had on hand. I have no doubt that this will work with other veggies. I also use Kite Hill Cream “Cheese” (dairy free) but if you can tolerate or like the real deal, by all means, use it. I’m sure it’ll work just fine.
I have always stressed the importance of ‘making it your own’. I think of recipes of a template but there are always to make modifications. Baking however, well ….that’s more of a science so we have to be a little careful with mods.
Enjoy this Chicken & Veggies Rosa w/Chickpea Pasta! I’d love to hear if you make any changes because it’s always fun to see how you twist it, to make it your own 
Chicken & Veggie Rosa w/Chickpea Pasta
Ingredients
- 4 chicken thighs
- 1 tbsp Adobo Seasoning
- 1/2 box Banza Shells (check box oz)
- 1 cup small cut broccoli florets
- 1 cup small cut cauli-florettes
- 8 oz package white mushrooms
- 3 cloves garlic, minced
- 2 cups pasta sauce (favorite no-sugar added)
- 1 tub Kite Hill Cream “Cheese”
- Salt & Pepper
- Olive oil
Instructions
- Preheat oven to 425°
- Brush 1 tbsp olive oil into bottom & lower sides of large baking dish.
- Lay chicken thighs down into dish. Sprinkle Adobo Seasoning onto each chicken piece.
- Bake at 425° for 15 minutes.
- While chicken is in oven, cook pasta according to package. Drain and let sit.
- Warm the pasta sauce and cream “cheese” in small sauce pan. Add garlic and warm through.
- When timer goes off for chicken, pull the dish out of oven and place chicken in plate.
- Add the veggies and sauce mixture, as well as the “pasta”, to the chicken pan and incorporate all. Place chicken thighs on top of veggies.
- Put back into 425° oven for another 25 minutes. Chicken is done at 165° and veggies are tender.
- Eat
I have all if these ingredients! Sounds amazing!