Middle-Eastern Style Chicken Cavatappi
with Chickpeas, Spinach, Tomato & Feta
You’ve had middle-eastern flavors in salads, grain bowls, and gyros—but have you tried ‘em in a pasta? If not, consider this your lucky dinner! Chickpeas, spinach, and onion are cooked with garlic and our signature Shawarma Spice Blend, then swirled in a creamy white sauce. Next, you’ll add tender cavatappi, fresh tomatoes, and feta cheese for brimming bowls full of bright flavors. It’s pasta night, perfected!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Onion
2 clove
Garlic
2 unit
Tomato
1 unit
Chickpeas
6 ounce
Cavatappi Pasta
(Contains: Wheat)
1 tablespoon
Shawarma Spice Blend
5 ounce
Spinach
1 unit
Veggie Stock Concentrate
2 tablespoon
Cream Cheese
(Contains: Milk)
1.5 tablespoon
Sour Cream
(Contains: Milk)
½ cup
Feta Cheese
(Contains: Milk)
10 ounce
Chicken Breast Strips
Not included in your delivery
1 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Bring a large pot of salted water to a boil. Wash and dry produce. • Halve, peel, and finely chop onion. Peel and mince or grate garlic. Drain chickpeas over a small bowl, reserving liquid; rinse chickpeas and pat dry with paper towels. Dice tomatoes into 1⁄2-inch pieces.
• Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 3⁄4 cup pasta cooking water (1 1⁄2 cups for 4 servings), then drain.
• Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add onion, garlic, chickpeas, Shawarma Spice Blend, a big pinch of salt, and pepper. Cook, stirring occasionally and scraping up any brown bits from bottom of pan, until onion is softened and chickpeas are lightly browned, 5-6 minutes. • Add spinach and reserved chickpea liquid. Cook, stirring, until spinach is wilted and liquid has mostly absorbed, 2-3 minutes. TIP: Add spinach in batches if necessary.
Rinse shrimp under cold water. Pat shrimp or chicken dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a second large pan over medium-high heat. Add chicken or shrimp in a single layer; cook, stirring occasionally, until cooked through, 4-6 minutes.
• Reduce heat under pan with chickpea mixture to low. Stir in stock concentrate, cream cheese, sour cream, and 1⁄3 cup reserved pasta cooking water (1⁄2 cup for 4 servings) until melted and combined.
• Stir in drained cavatappi, tomatoes, half the feta, and 1 TBSP butter (2 TBSP for 4 servings). Toss to combine. Season with salt and pepper to taste. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is thoroughly coated in sauce.
• Divide cavatappi between bowls. Top with remaining feta and serve.
Stir half the shrimp or half the chicken into pan along with drained cavatappi. Top bowls with remaining.
