Chicken Shawarma Pasta Recipe
The remains of your roast chicken can be used to make a fantastic pasta dish with Middle Eastern flavors.
Ingredients
- 1 pound of pasta penne or fusilli
- 1 pound of boneless skinless chicken breasts
- 2 teaspoons of shawarma spice blend or a mix of cumin, coriander, paprika, and turmeric
- 1/4 cup of olive oil
- 1 red onion sliced
- 1 red bell pepper sliced
- 2 garlic cloves minced
- 1 cup of cherry tomatoes halved
- Salt and pepper to taste
- 1/2 cup of Greek yogurt
- 1/4 cup of tahini
- 1/4 cup of fresh lemon juice
- 1/4 cup of chopped parsley for garnish
Instructions
- Cook the pasta according to the package instructions. Once cooked, drain and set aside.
- While the pasta is cooking, prepare the chicken. Cut the chicken breasts into bite-sized pieces and season with the shawarma spice blend.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until golden brown, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced onion and bell pepper. Cook until the vegetables are softened, about 5-7 minutes.
- Add the minced garlic and cherry tomatoes to the skillet. Cook for another 2-3 minutes, until the tomatoes start to soften.
- Add the cooked pasta and chicken to the skillet with the vegetables. Mix everything together and season with salt and pepper to taste.
- In a separate bowl, whisk together the Greek yogurt, tahini, and lemon juice. Pour the sauce over the pasta and toss everything together until well combined.
- Garnish the dish with chopped parsley and serve immediately.
