Pasta with Chick Peas and Spinach – leftovers utilized

Oh yes! Leftovers can be good!

Oh yes! Leftovers can be good!

I had leftovers from the “Chicken with Chick Peas and Spinach” dinner and wanted to come up with something different then the original meal. I thought (after input from a friend) that this would go great on pasta. I had some World Market® Strozzapreti Pasta in the cabinet just waiting to be used.  So in the boiling water the pasta went per the directions on the package. Once the pasta was done and drained I re-heated the Chick Peas and Spinach then combined theses, could be separate  meals, into a fabulous tasting dish.

More then just the main dish was needed! What better then homemade French bread! This was cooked by my 12 year old son all by himself. It came out perfect! Of course dipping the French bread into a plate of olive oil with garlic, Parmesan cheese, basal, fresh ground pepper and a splash of red wine vinegar is a must.


Chicken with Chick Peas and Spinach

Chicken nuggets and chick pea spinach FINAL

I wanted something different and it had to include the ingredients Spinach and Chick peas as I had leftover homemade chick peas. This had to go with my main dish chicken. This is a simple recipe but  tasty and even healthy. Ingredient list for Spinach and Chick Peas:

  • 1 pound of home made chick peas from the crock pot – cooked about 8 hours covered in water with a 1/4 teaspoon of baking soda
  • 2 tablespoons of olive oil
  • yellow onion chopped
  • 1 package of frozen chopped spinach cooked
  • 1 small can of tomato sauce
  • dash of salt
  • dash of pepper
  • dash of cumin
  • fresh diced garlic
  • Parmesan cheese for garnish

In a sauce pan caramelize the onion in olive oil. Add the chick peas, spinach and tomato sauce. Mix well and heat until hot. Add garlic.  Mix in spices a bit at a time tasting and adding more as needed. Don’t over do it on the spices. Now plate your creation topping with Parmesan cheese.


Brown onion

Caramelize the onion

Now for the main dish. Parmesan baked cubed chicken. 

Ingredient list:

  • 1 pound of raw chicken breast
  • small bowl of flour
  • 2 eggs
  • 1 cup of milk
  • 1 cup of bread crumbs
  • 1 cup of freshly grated Parmesan cheese
  • 2 table spoons of melted butter

Preheat the oven to 450 F. First up in a small bowl is to blend well the eggs and milk to make an egg wash.  On a plate put the grated Parmesan cheese and bread crumbs. Create your assembly line with the bowl of flour, egg wash, bread crumb blend and finally your baking dish. Now cube the chicken into bite size pieces.  once done cubing coat the chicken pieces with flour to dry. Be sure to remove as much flour as possible. Coat chicken with the egg wash then dive into the bread blend pushing hard to coat the chicken well. Place well coated chicken into your baking dish and top with the melted butter. Bake for about 25 minutes turning once. Be careful when turning as the coating comes of easy. I used a spatula. As for dips youcould use almost anything. I just went with a honey mustard blend with equal parts honey and yellow mustard.

Flour egg bread crumbs

Create your assembly line

Cube Chicken

Cube that chicken

Coated Chicken nuggets

Place well coated chicken in your baking dish