12 oz. whole wheat spaghetti or GF spaghetti (we like quinoa or rice)
1 small can sliced black olives
1 can cooked chickpeas
2 T capers
1/2 large white or yellow onion, chopped
2 cloves garlic, minced
1 28 ounce can diced tomatoes
1 T. oregano
1 t. basil
1/2 t thyme
1/2 t red pepper flakes
S+P to taste
3 c. vegetable broth or water
Add all ingredients to a medium-large sauce pot or large fry pan. Make sure the pasta is covered by the broth (may need to break it in half). Bring the broth to a boil and then simmer on low-med heat until the pasta is cooked through.
This dish is not only great for its one-pot simplicity, but the technique of cooking the whole meal in the pasta water actually creates a creamy sauce that is delicious!
I found this recipe on Yup Its Vegan. The original recipe also has artichokes, but we aren’t huge fans so we leave them out. Hop on over to the original recipe for more details on this dish including great photos and some special notes, and to find some other delicious dinner options!
3 T olive oil
salt & pepper to taste
4 -6 chicken pieces (I usually use thighs) with bones
1 bulb garlic, peeled
1 cup white wine
3 T chopped fresh parsley or 1 T dried
1 fresh spring rosemary or 1-2 T dried
Pasta of choice (linguine or shells work well; you can also use rice if preferred)
Heat olive oil in a large skillet over medium heat. Add chicken and season with salt and pepper. Cooking over medium heat, brown the chicken on both sides. Add garlic cloves to the skillet and cook, stirring frequently, until golden; about 3 minutes. Slowly add wine to the skillet. Stir in parsley and add rosemary. Cover and continue to cook over medium-low heat for 15- 20 minutes. Add more wine if needed. While chicken is cooking, boil water for pasta and cook according to package directions. Drain pasta and place in large dish. Place chicken on top of pasta and pour sauce over chicken & pasta.
I found this recipe via pinterest and it quickly became a favorite. It is very easy to make, and the sauce has a great flavor without any dairy.The flavors would also pair well with mushrooms. From the DietHood blog. Check it out for lots of other tasty recipes!