This Tuscan chicken dish includes pasta made from chickpeas. And it was delish.

By SARA VANDEN BERGE

I’m always on the hunt for high-protein, low carb foods so when I stumbled upon Banza pasta, I had to place an order.

This company makes pasta using chickpeas that is 50% higher in protein and 25% lower in carbs than traditional pastas.

And let me tell you, it’s delish.

I ordered a three-pack from Amazon and made one of our favorite pasta dishes last night using the rotini.

If you like pasta, but don’t love all the carbs, give Banza a try.

WHAT YOU NEED FOR TUSCAN CHICKEN PASTA

Four thinly-sliced chicken breasts

Olive oil

2 1/2 cups low sodium chicken broth

1-lb. box pasta

1 cup heavy cream or half and half

2 cups chopped spinach

Fresh parmesan

HOW TO MAKE IT

I cut this recipe in half for The Husband and I and there was still plenty of leftovers.

Heat large pan using a little olive oil and juice from the tomatoes and sizzle seasoned chicken breasts until thoroughly cooked.

Remove from pan, cut into bite-sized pieces and set aside.

Add the rest of the jar of sundried tomatoes to pan (I used kitchen shears to cut tomatoes into smaller pieces), chicken broth and pasta; cook until tender.

Add whipping cream, 1 cup fresh parmesan cheese and 2 cups chopped spinach.

Add chicken back to pan and cook for another five minutes.

Serve with a side salad and chilled glass of pinot grigio.

You’re welcome.