1/2 cup defatted reduced-sodium chicken broth
8 oz fusilli
1/8 teaspoon salt
1 can (19 oz) chickpeas, rinsed and drained
1 large roasted sweet red pepper, diced
2 banana chili peppers, minced (wear plastic gloves when handling)
2 Tablespoons chopped fresh Italian parsley
4 plum tomatoes, diced
2 teaspoon chopped fresh oregano
1 clove garlic, minced
1 Tablespoon chopped fresh sage
1 Tablespoon olive oil
1/4 teaspoon crushed red-pepper flakes
Cook the fusilli in a large pot of boiling water according to the package directions.
Drain and place in a large serving bowl.
Meanwhile, warm the oil in a large nonstick skillet over medium-high heat.
Add the garlic and banana peppers; cook for 2 minutes, or until the peppers are tender.
Add the tomatoes, sage, parsley, and oregano; cook for 4 to 5 minutes, or until the tomatoes begin to release their juice.
Add the chickpeas, broth, and red-pepper flakes; cook for 2 minutes.
Pour the sauce over the cooked pasta.
Top with the red peppers and sprinkle with the salt.
Toss to combine.
Pairs Well With
Fiber and spice make this pasta dish healthy and hot. Colorful banana peppers, roasted sweet peppers, and chickpeas provide vitamin C and fiber, while olive oil, garlic, and sage pump up the flavor. Serve hot for dinner, next day, cold for lunch.