Chicken and Chickpea Broccoli Noodle Pasta Prep Time: 15 minutes (serves 3) Cooking Time: 20 minutes Ingredients ½ tbsp extra virgin olive oil 1 boneless chicken breast (about ¾lb)
salt and pepper (to taste) ¼ tsp dried oregano flakes 2 broccoli stems, florets removed
(using fine noodle blade) ½ cup canned chickpeas (drained and rinsed) ½ cup cooked green peas ½ cup spring onions (thinly sliced) For the dressing: 2 tbsp basil (chopped) cup feta ½ shallot (chopped) 1 tsp lemon juice salt and pepper (to taste) 1 tbsp olive oil 1 tbsp red wine vinegar 1 small garlic clove (crushed) 1 . Place a large skillet over medium heat and add in the olive oil. Meanwhile, season chicken with salt, pepper and oregano on both sides. Once oil is shimmering, add in the chicken and cook until no longer pink. Set aside. 2. Make the broccoli noodles as per the spiralizer instructions (using the fine noodles blade). 3. Place a medium pot filled halfway with water over high heat and bring to a boil. Once boiling, add in the broccoli noodles and peas and cook for 2-3 minutes or until the broccoli noodles are softened and cooked to al dente and the peas are bright green. Drain and set aside. 4. While broccoli noodles are chilling, place all of the ingredients for the feta dressing into a food processor and pulse until creamy. Place the broccoli noodles, chickpeas, peas, spring onions and dressing in a large bowl and toss to combine. 5. Serve immediately.