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Spaghetti Recipes

Hatch Pesto Spaghetti And Zoodles With Chicken

Course
Main Dish
Servings
Makes 6 Servings
Prep Time
30 minutes
Cooking Time
9 minutes
Total Time
39 minutes
recipe image

Ingredients

  • 1/2 box Dreamfields Spaghetti
  • 1 cup chickpeas rinsed and drained
  • 1/2 cup water
  • 1 medium lemon zested and juiced, divided
  • 1 tablespoon olive oil
  • 1 tablespoon peanut butter smooth
  • 1 clove garlic minced
  • salt
  • 2 tablespoons Major Grey's chutney
  • 1 rotisserie chicken breast skin removed, shredded
  • 1-1/2 cups carrots shredded
  • 1-2 tablespoon(s) harissa
  • lemon slices (optional)

Directions

  1. Cook pasta according to package directions using 3 quarts water and the vegetable broth. Place pasta in large bowl. Add olive oil to pasta; toss to combine.
  2. Remove veins and seeds from chiles. Add chiles and prepared pesto to food processor. Pulse until blended; set aside.
  3. Add zucchini noodles to pasta, then add chicken; toss to combine. Add half of pesto to pasta; toss to combine. Adding more to taste, one tablespoon at a time, until desired level of flavor is reached.
  4. Transfer to bowls and serve topped with shredded Hatch Chile Monterey Jack cheese.

Nutrition Facts

420 Calories

43g Carbohydrates

0g Saturated Fat

460mg Sodium

15g Fat

28g Protein

55mg Cholesterol

6g Dietary Fiber

Find Dreamfields Pasta near you.

Find Dreamfields at your favorite grocery and retail stores nationwide. Also available online.

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