Recipes for National Nutrition Month by Barilla

Food & Living
"Recipes for National Nutrition Month by Barilla"

Barilla Chickpea Rotini with a Spicy Tomato and Eggplant Sauce 
Servings: 4 
Prep Time: 15 mins
Cook Time: 20 mins

Ingredients

1 box of Barilla Chickpea Rotini
2 tablespoons of extra virgin olive oil
¼ teaspoon of chili flakes
1 clove of garlic
1 small eggplant, diced
2 cups of San Marzano tomatoes, chopped
1 tablespoon of fresh oregano, chopped
¼ cup of gorgonzola cheese
Salt (to taste) 
Black pepper (to taste

Instructions

  1. Bring 4-6 quarts of water to a boil. Add salt to taste.
  2. Add pasta to boiling water – for authentic “al dente” pasta boil for 11 minutes, stirring occasionally. Drain well. Set pasta aside.
  3. Meanwhile, in a large skillet, gently cook the garlic and chili flakes in olive oil for 1-2 minutes.
  4. Add the eggplant and increase heat to medium high, sauté for 2-3 minutes.
  5. Add the tomatoes and bring to a simmer. Season with salt and pepper, cook for 5 minutes.
  6. Toss the pasta with the sauce, cheese and basil. Serve to impress!

Barilla Chickpea Rotini with Truffle Chicken Ragout
Servings: 4
Prep Time: 10 mins
Cook Time: 20 mins

Ingredients

1 box of Barilla Chickpea Rotini
1 tablespoon of extra virgin olive oil
1 shallot, minced
¼ pound of chicken thighs, boneless and skinless, diced
½ pound mixed mushrooms, chopped
½ Sherry wine
1 cup of chicken broth
1 tablespoon of butter
1 tablespoon of Truffle oil
½ cup of Parmigiano-Reggiano cheese, grated
2 tablespoons fresh parsley, chopped
Salt (to taste)
Black pepper (to taste)

Instructions

Bring 4-6 quarts of water to a boil. Add salt to taste.
Add pasta to boiling water – for authentic “al dente” pasta boil for 11 minutes, stirring occasionally. Drain well. Set pasta aside.
Meanwhile, sauté shallot in olive oil for 2 minutes in a large skillet.
Add chicken thighs and brown for 3-4 minutes.
Add mushrooms and continue cooking for 2 minutes, season with salt and pepper to taste.
Deglaze with wine and then add chicken broth.
Cook for 10 minutes or until chicken is very tender.
Toss the pasta with the sauce, remove the skillet from the heat and add butter, truffle oil and cheese.
Stir everything to combine and garnish with parsley. Enjoy!