Frank Zappa's Breakfast Club Pasta recipe

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Ingredients

4 ounces penne pasta
1 tablespoon olive oil
¼ cup diced red onion
¼ cup diced green bell pepper
1 teaspoon minced garlic
salt and ground black pepper to taste
¼ cup diced cooked chicken
¼ cup cooked garbanzo beans
2 eggs, or more to taste
¼ cup fresh spinach, or to taste
2 ounces shredded Cheddar cheese
1 ounce crumbled feta cheese

Nutrition Info

566.5 calories
carbohydrate: 52.3 g
cholesterol: 241.5 mg
fat: 27.1 g
fiber: 4 g
protein: 29.7 g
saturatedFat: 11.3 g
servingSize: -
sodium: 589.9 mg
sugar: 4.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil, add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and run under cold water to cool.

  2. Heat olive oil in a skillet over medium heat, cook and stir onion, green bell pepper, and garlic until onion is translucent, 5 to 10 minutes. Add chicken and garbanzo beans to onion mixture, cook and stir until warmed, 2 to 3 minutes.

  3. Mix spinach and eggs into chicken mixture, cook and stir until eggs are set and cooked through, about 5 minutes.

  4. Place pasta in a serving bowl and top with egg mixture. Sprinkle Cheddar cheese and feta cheese over egg mixture.

Recipe Yield

2 servings

Recipe Note

A meal designed by necessity before the morning shift at my pizzeria. Cook time is extremely quick and the product is strangely satisfying. This dish would be complemented with a tall glass of fresh-squeezed orange juice and a hot mug of black coffee. Serves about one hungry human.

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