METHOD
In large skillet over medium-high heat, warm olive oil. Add onions; reduce heat to medium and cook until caramelised, about 45 minutes, stirring frequently.
Place Greek yoghurt dip and tomatoes in food processor and process until fully incorporated. Set aside.
During last 10 minutes of onions cooking, bring large pot of salted water to a boil. Add pappardelle and cook until al dente according to package directions (about 8-9 minutes).
Drain pasta then place back in pot. Immediately add tomato sauce mixture to pot and toss until pasta is coated.
Transfer to serving dish, top with caramelised onions and garnish with parsley.
SPICY HUMMUS PASTA
Prep time: 40 minutes
Cook time: 10 minutes
Serves: 6
INGREDIENTS
450g penne pasta
1 tsp paprika
1/2 tsp oregano
1/2 tsp thyme
1/4 tsp salt
450g boneless, skinless chicken breasts
2 Tbsp olive oil
2 garlic cloves, minced
1/2 onion (about 1 cup), diced
1 red capsicum, diced
1/2 cup chicken stock
1 container spicy hummus
1 bunch silverbeet (about 6 cups), chopped
METHOD
Bring large pot of water to a boil. Cook pasta according to package directions. Drain.
Meanwhile, in small bowl, mix paprika, oregano, thyme and salt. Rub spice mixture over chicken breasts.
In large saute pan, heat olive oil over medium-high heat. Add chicken and cook 5-8 minutes per side, or until cooked through. Remove from heat and cut into bite-sized pieces.
Turn burner to low and return pan to stove. Sweat garlic and onions for 5minutes, or until softened. Turn heat to medium and add capsicum. Cook for another 5 minutes, or until soft. Slowly stir in chicken stock and hummus to form a creamy sauce. Add Swiss chard. Cover and cook until wilted, 2-3 minutes. Stir in drained pasta and cooked chicken.
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