Chicken and Hummus Pasta
Chicken and hummus pasta with spinach and tomatoes uses hummus as a sauce to coat the pasta for a delicious, flavorful and super easy dinner.
Yield: 6 servings
Ingredients
For the chicken:
- 2 teaspoons extra-virgin olive oil
- 1 ½ lbs. boneless, skinless chicken breasts, diced
- 1 ¼ teaspoons paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the pasta:
- 12 oz. bow tie pasta
- 1 (10 oz.) container hummus
- 1 (10 oz.) container cherry or grape tomatoes, halved
- 2 cups fresh baby spinach
Instructions
- In a small bowl, combine the paprika, garlic powder, onion powder, salt and pepper. Season the chicken pieces on all sides.
- Heat the oil in a large nonstick skillet over medium heat. Add the chicken and cook, turning occasionally, until cooked through, about 6-7 minutes.
- Meanwhile, bring a large pot of water to a boil and salt generously. Add the pasta and cook according to package directions. Once finished, reserve ½ cup of the pasta cooking liquid then drain the pasta in a colander and transfer to a large bowl.
- Toss the hot cooked pasta with the hummus, adding a few splashes of the reserved cooking liquid to help the hummus adhere to the pasta and form a sauce.
- Then add the chicken, tomatoes and spinach and mix well to combine.
- Serve immediately or serve at room temperature. Leftovers, once cooled, can be stored in the refrigerator for up to 5 days.
Notes
Chicken: The recipe calls for seasoning and cooking boneless, skinless chicken breasts on the stove. You could also grill the chicken if you prefer. And in a pinch, you could even just use some rotisserie chicken to mix into the pasta.
Hummus: Feel free to use your favorite brand of hummus or make your own. You could even try using a flavored hummus, such as roasted red pepper, to change up the flavors in this recipe a bit if you'd like.
Pasta: I’ve used bow-tie pasta here, but penne would also work great to help that hummus adhere to the pasta pieces. Feel free to use whole wheat pasta or even substitute a gluten-free pasta.
Tomatoes: Cherry or grape (or cherub) tomatoes are my year-round go-to, but you could also use fresh summer tomatoes if you have some.
Spinach: The spinach just slightly wilts into the pasta for this dish. If you’d like it more wilted, put the spinach in your large bowl before you add the hot pasta (after it’s been drained) right on top of it and the heat will help wilt the spinach more fully.
Veggies: Feel free to add extra veggies to this dish. I also think this would be great with some diced avocado mixed in when serving up the pasta.
Leftovers: The leftovers, once cooled, will keep in the refrigerator for up to 5 days. Enjoy cold, at room temperature or reheat in the microwave before serving. Add a splash or two of chicken broth, if needed, to loosen up the sauce a bit and revive the pasta when reheating.
Nutrition
Serving: 1serving | Calories: 313kcal | Carbohydrates: 20g | Protein: 40g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 96mg | Sodium: 341mg | Fiber: 2g | Sugar: 1g
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