Name: Penne with Chicken, Chickpeas, and Radicchio
Total time: 30 min
Ingredients: 1 (14-ounce) can chickpeas, rinsed; 1 small head radicchio (6 ounces), halved, cored, and sliced 1/4 inch thick; 1 ounce Pecorino Romano cheese, grated (1/2 cup), plus extra for serving; 5 tablespoons balsamic vinegar; 1/4 cup extra-virgin olive oil, plus extra for drizzling; Salt and pepper; 2 (6-ounce) boneless, skinless chicken breasts, trimmed; 8 ounces penne; 1/2 cup chopped fresh basil

Why This Recipe Works

A bold balsamic vinaigrette unites the flavors of the chicken, nutty chickpeas, and bitter radicchio. A hefty amount of basil adds freshness.

Before You Begin

You can use fusilli or another short, tubular pasta in place of the penne.

Instructions

Combine chickpeas, radicchio, Pecorino, vinegar, 3 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl.

Pat chicken dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 10-inch nonstick skillet over medium-high heat until shimmering. Cook chicken until golden brown and thickest part registers 160 degrees, about 6 minutes per side. Transfer to carving board, tent loosely with foil, and let rest for 5 minutes. Slice chicken 1/2 inch thick and add to chickpea mixture.

Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Drain pasta and add to chickpea mixture. Transfer to platter and sprinkle with basil and extra Pecorino. Drizzle with extra oil before serving.