Tunisian-Italian Tagine Chicken Pasta
A North African-inspired pasta dish with Italian flair, featuring tender chicken, crunchy vegetables, and a rich tagine sauce.
Ingredients
- ●1 cup Toor Dalcooked
- ●1 pound Boneless chicken breastcut into bite-sized pieces
- ●2 teaspoons Tunisian tagine spice blendstore-bought or homemade
- ●2 tablespoons Indulgent olive oilextra virgin
- ●1 pound Pasta (penne or rigatoni)dried
- ●1 large Onionchopped
- ●3 cloves Garlicminced
- ●1 large Red bell pepperseeded and chopped
- ●1 pint Cherry tomatoeshalved
- ●1/4 cup Fresh parsleychopped
Instructions
- 1
Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- 2
In a large Dutch oven or pot, heat the olive oil over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes.
- 3
Remove the chicken from the pot and set aside. Reduce heat to medium and add the onion, garlic, and red bell pepper. Cook until the vegetables are softened, about 5 minutes.
- 4
Add the cooked toor dal, cherry tomatoes, and tagine spice blend to the pot. Stir to combine and cook for 1-2 minutes.
- 5
Add the reserved pasta water to the pot and stir to combine. Bring the sauce to a simmer and cook for 2-3 minutes or until heated through.
- 6
Return the chicken to the pot and stir to combine with the sauce.
- 7
Add the cooked pasta to the pot and toss to combine with the sauce and chicken.
- 8
Season with salt and pepper to taste. Garnish with chopped parsley and serve hot.