Chicken, Chickpeas in Tomato Burgundy Sauce Over Pasta Recipe

A great blend of Italian flavors. Fresh plum tomatoes, garlic, olive oil in a chicken with chickpea sauce over your favorite pasta. Sound good? It's not to be missed. If you love these little Italian chick peas this is a dish worth making right now as you're reading. You won't be sorry. The wine compliments the fresh tomato flavors. Love wine, add more. There is no right or wrong way just your personal taste. Adapt with any kind of pasta you like. We love the shells. The peas seem to fit perfectly inside them. A pearl of treasures. Ditalini will work fine along with bow ties I make what I have. Remember wagon wheel pasta another great choice! Enjoy

Chicken, Chickpeas in Tomato Burgundy Sauce Over Pasta

4 boneless chicken breasts cut into chunks
2 -16 ounce cans or make fresh chick peas
2 1/2 pounds fresh plum tomatoes pureed in a blender
1 can tomato paste
1 empty can of tomato paste filled with Burgundy wine
pinch of sugar
salt and pepper to taste
cayenne pepper Optional
1 teaspoon each dried oregano, parsley (use 2 tablespoons fresh parsley if you have it, taste is much better)
1/4 olive oil
4 cloves crushed garlic
grating cheese or and mozzarella shredded

In a large 5 quart saucepan, add oil and sauté chicken pieces till brown on both sides. Add the garlic and cook in the same pan 1 more minute. Add the paste and wine. Add the tomatoes, herbs, spices and beans. I then add around 1 to 2 cups water or chicken broth and simmer on low for around 2 hours or till chicken is tender and falls apart.
Cook your favorite pasta to package instructions. Drain. Place the pasta in a plate. Top with the Chicken and Chickpea Sauce. Sprinkle with grating cheese or mozzarella. Garnish with more parsley.

+claudia lamascolo  Author