BARILLA PROTEIN+® MOROCCAN PENNE

INGREDIENTS

• 14 1/2 oz Barilla Protein+® Penne
• 2 1/4 Tbsp olive oil
• 2 1/2 cup tomato puree, canned
• 1 1/2 cup chickpeas, drained and rinsed
• 2 cup yellow onion, diced
• 2 1/2 cup carrot, diced
• 3 cup celery, diced
• 1/2 cup ghee, jarred
• 4 Tbsp ginger, minced
• 4 Tbsp garlic, minced
• 3 tbsp dijon mustard
• 3/4 tsp ground cinnamon
• 1 Tbsp, plus 1 tsp ground tumeric
• 4 Tbsp tomato paste
• 3 cup vegetable broth
• 5 Tbsp parsley, chopped
• 6 1/2 Tbsp cilantro, leaves and stems, chopped
• 2 Tbsp salt
• 2 1/2 tsp Harissa, dry spice
• 1/4 cup lemon juice
• 16 each chicken breasts
• 4 Tbsp Merguez Spice Blend*

PREPARATION

1. 1.Cook the pasta half the recommended cooking time in salted water. Strain and cool on a sheet tray. Add a bit of oil to prevent sticking.
2. 2.Prepare chicken breast by tossing with 2 Tablespoons oil and Merguez spice blend (recipe for spice blend below). Roast in a 375F oven until breasts are completely cooked through and internal temperature registers at 165F. Rest the cooked chicken for at least 10 minutes. Slice and reserve.
3. 3.Sweat onion, celery, carrot, salt, garlic, spices, and ginger in Ghee and olive oil.
4. 4.Add tomato paste, continue to cook until fragrant.
5. 5.Deglaze with vegetable stock, add tomato puree and chickpeas. Cook for about 25 minutes.
6. 6.Add lemon juice, parsley, and cilantro and cooked pasta. Toss thoroughly to coat and finish cooking pasta in the sauce. Top with sliced roasted chicken breast. Adjust seasoning as necessary.