Banza Pasta Recipe With Grilled Chiken

When it comes to pasta, there are countless variations and styles to choose from. One popular option that has gained quite a following in recent years is Banza pasta recipe. Made from chickpeas, Banza pasta is not only gluten-free but also packed with protein and fiber. Additionally, its unique texture and taste make it a versatile ingredient that can be incorporated into a wide range of restaurant-style dishes.

In this post, we will explore some delicious Banza pasta recipes that you can recreate in the comfort of your own home. From classic Italian dishes to innovative fusion creations, these recipes will help you elevate your pasta game and impress your dinner guests.

1. Creamy Pesto Pasta with Grilled Chicken:
Ingredients:

- 8 oz Banza rotini
- 2 boneless, skinless chicken breasts
- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/4 cup grated Parmesan cheese
- 1/2 cup olive oil
- Salt and pepper to taste

Instructions:

- Cook Banza rotini according to package instructions.
- Season the chicken breasts with salt and pepper. Grill over medium-high heat until cooked through, about 6-8 minutes per side. Let them rest for a few minutes, then slice into strips.
- In a blender or food processor, combine basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil. Blend until smooth.
- Toss the cooked pasta with the pesto sauce until well coated.
- Top with grilled chicken strips and serve hot.

2. Spicy Arrabbiata with Sausage:
Ingredients:
- 8 oz Banza penne
- 1 lb spicy Italian sausage, casings removed
- 1 can (14 oz) diced tomatoes
- 1/2 cup tomato sauce
- 2 cloves garlic, minced
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes (adjust to taste)
- 1/4 cup chopped fresh basil
- Grated Parmesan cheese for serving

Instructions:

- Cook Banza penne according to package instructions.
- In a large skillet, cook the sausage over medium heat until browned and cooked through. Remove from the skillet and set aside.
- In the same skillet, add minced garlic and cook until fragrant, about 1 minute.
- Add diced tomatoes, tomato sauce, dried oregano, and red pepper flakes. Simmer for about 10 minutes.
- Return the cooked sausage to the skillet and stir to combine.
- Add cooked pasta to the skillet and toss everything together.
- Serve hot, garnished with fresh basil and grated Parmesan cheese.

3. Lemon Garlic Shrimp Scampi:
Ingredients:

- 8 oz Banza spaghetti
- 1 lb medium shrimp, peeled and deveined
- 4 cloves garlic, minced
- Zest and juice of 1 lemon
- 1/4 cup white wine (optional)
- 2 tbsp butter
- 2 tbsp olive oil
- Salt and pepper to taste
- Chopped parsley for garnish

Instructions:

- Cook Banza spaghetti according to package instructions.
- In a large skillet, heat butter and olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Add shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from the skillet and set aside.
- In the same skillet, add white wine (if using), lemon zest, and lemon juice. Cook for a few minutes until slightly reduced.
- Return the cooked pasta to the skillet and toss everything together.
- Add the cooked shrimp back to the skillet, season with salt and pepper, and toss to combine.
- Serve hot, garnished with chopped parsley.

4. Creamy Tomato Basil Rigatoni:
Ingredients:

- 8 oz Banza rigatoni
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1/4 cup tomato paste
- 1 tsp dried basil
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish

Instructions:

- Cook Banza rigatoni according to package instructions.
- In a large saucepan, sauté chopped onion and minced garlic until translucent.
- Add crushed tomatoes, tomato paste, dried basil, and a pinch of salt. Simmer for about 15 minutes.
- Stir in heavy cream and Parmesan cheese. Cook for an additional 5 minutes.
- Add cooked pasta to the sauce and toss everything together until well coated.
- Serve hot, garnished with fresh basil leaves.