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| Frank Zappa's Breakfast Club Pasta |
"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."
Ingredients :
- 4 ounces penne pasta
- 1 tablespoon olive oil
- 1/4 cup diced red onion
- 1/4 cup diced green bell pepper
- 1 teaspoon minced garlic
- salt and ground black pepper to taste
- 1/4 cup diced cooked chicken
- 1/4 cup cooked garbanzo beans
- 2 eggs, or more to taste
- 1/4 cup fresh spinach, or to taste
- 2 ounces shredded Cheddar cheese
- 1 ounce crumbled feta cheese
Instructions :
| Prep : 10M | Cook : 2M | Ready in : 30M |
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- 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.
- 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.
- Mix spinach and eggs into chicken mixture; cook and stir until eggs are set and cooked through, about 5 minutes.
- Place pasta in a serving bowl and top with egg mixture. Sprinkle Cheddar cheese and feta cheese over egg mixture.
Notes :
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