Tomatoes, Chickpeas and Herbs
Adapted from The Very Best of Recipes for Health:
1 pound boneless, skinless chicken breasts or thighs, diced into ½ inch cubes
1 tablespoon extra-virgin olive oil
1 pound ripe tomatoes, seeded and finely chopped
2 garlic clove, minced (I like to grate mine)
Salt and ground black pepper
1 teaspoon balsamic vinegar
1 tablespoon slivered or chopped fresh basil
1 teaspoon chopped fresh rosemary
1 tablespoon olive oil
1 can (15 ounces) chickpeas, rinsed and drained
3/4 pound fusilli or farfalle
½ cup, chopped kalamata olives
1/4 cup (1 ounce) crumbled feta cheese
1. Rinse and pat dry chicken. Heat 1 tablespoon olive oil over medium high heat and brown chicken. Remove from pan and set aside.
2. Combine the tomatoes, garlic, salt, black pepper, vinegar, herbs, and oil in a wide bowl. Let sit for 15 to 30 minutes, or longer. Stir in the chickpeas. Taste and adjust the seasonings.
2. Meanwhile, bring a large pot of water to a rolling boil over high heat. Salt generously and add the pasta. Cook al dente, until the pasta is firm to the bite, following the directions on the package but checking 1 to 2 minutes before the suggested cooking time. Drain, toss with the tomatoes and chickpeas then add the cooked chicken. To serve, top with olives and sprinkle on the cheese.
Advance Preparation: You can make the sauce a few hours before you cook the pasta.