5 from 2 votes
pasta with chicken recipe square
Pasta with Chicken, Pumpkin and Chickpeas {GF, DF}
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 
Super simple 30 min pasta with chicken and chickpeas recipe in a creamy tomato, pumpkin and yogurt sauce. A most decadent and healthy creamy pasta dish. GF + DF.
Course: Dinner
Cuisine: Italian
Servings: 4
Calories: 613 kcal
Author: Vicky Berman
Ingredients
  • 3 cups cooked chopped pumpkin
  • 10 ounces gluten free linguine or pasta of choice
  • 1 tablespoon extra virgin olive oil
  • 1 small yellow onion diced
  • 5 cloves garlic minced
  • 1 pound chicken thighs cut up into small pieces
  • 1 can chickpeas drained
  • 1 large jar tomato sauce
  • salt and pepper to taste
  • 1 teaspoon smoked paprika optional
  • 1 teaspoon oregano optional
  • 1 cup coconut yogurt or coconut milk if not dairy free can use regular plain yogurt or Greek yogurt (optional)
  • Garnish with chopped cilantro or basil optional
Instructions
  1. Fill a pot up with water and bring to a boil. Add salt. Add pumpkin and cook until tender. Remove pumpkin from pot and add pasta. Cook until pasta is cooked through.
  2. Heat pan over medium heat and add olive oil.
  3. Add onions and garlic. Cook for a couple minutes.
  4. Add chicken. Cook until browned.
  5. Add salt, pepper, paprika and oregano (optional).
  6. Add chickpeas and cook for 2-3 minutes.
  7. Add pumpkin and mash into the pan with a fork or spatula.
  8. Add pasta sauce. Bring to a boil, reduce heat and simmer for 3-5 minutes.
  9. For creamier pasta add coconut milk, bring to a boil and simmer for 2-3 minutes.
  10. Serve sauce over pasta. Garnish with chopped cilantro or basil (optional)
Recipe Notes

If you are not dairy free you can use Greek yogurt or plain yogurt instead of the coconut milk