- 8 ounces whole-wheat spaghetti
- 1 recipe Braised Kale, pureed
- 3 cups white meat and 1/2 cup sauce from Roast Chicken with Pan Sauce
- 1 (15-oz) can low-sodium chickpeas or white beans, drained and rinsed
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons ground coriander
- Cook pasta until al dente. Reserve 3 TBSP cooking liquid; drain.
- In large skillet, heat rest of ingredients, stirring, until very hot.
- Toss in the pasta and cooking liquid.