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Categories:Viewed: 110 - Published at: 5 years ago
Ingredients
- 6 medium size cauliflower florets
- 1 cup of cooked chickpeas
- 14 teaspoon garlic powder
- 12 cup canola oil
- 3 teaspoons salt
- 4 boneless chicken thighs
- 1 cup breadcrumbs
- 1 lb penne pasta
- 24 ounces pasta sauce (Mushroom and green Pepper flavor)
Method
- 1- Bring a plate and put your bread crumbs in it and add the garlic powder and 1 teaspoon of salt to it and mix it.
- 2.
- Coat the chicken thighs with the bread crumbs and in a skillet pour your canola oil and brown it on both sides.
- 3.
- When done with the chicken use the same frying pan to shallow fry your cauliflower florets.
- 4.
- While doing the above make sure you boil your water with 2 spoons of salt to cook your pasta so everything will be cooked at the same time and drain.
- Finally in a big skillet add the chicken, sauce, cauliflower and chickpeas and let it simmer for 10 minutes together.
- 6.
- Finally serve your dish with penne pasta or anyone you prefer and bon appetite.
