You won’t believe how quickly this spicy chipotle hummus pasta comes together! Sautee the chicken and vegetables while the pasta cooks and you’ll have dinner on the table in about a half an hour.
Have you ever cooked with hummus? We eat it all the time, but almost exclusively as a snack – set me up next to a pool with a tub of hummus and some pretzels and I’m good for hours. From time to time I’ll also also use it on a sandwich or in my favorite no-mayo potato salad, but other than that I haven’t really branched out in terms of using it as an ingredient in recipes.
- 1 teaspoon paprika
- ½ teaspoon oregano
- ½ teaspoon thyme
- ¼ teaspoon kosher salt
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- ½ onion, diced (about 1 cup)
- 1 red bell pepper, diced
- ½ cup chicken stock
- 1 package Sabra Spicy Chipotle Hummus
- 1 bunch Swiss chard, chopped (about 6 cups)
- 1 pound penne pasta