#gemilli

[passionforpasta]

North African flavors collide with pasta and deliver an out-of-this-world taste experience.  

Photo Credit: Lou Manna

Ginger Harissa Chicken Gemelli

Serves: 8

Prep Time:  25 minutes

Cook Time:  20 minutes

 Ingredients

Ginger Harissa

6 tablespoons finely chopped fresh ginger

6 green onions, roughly chopped

4 jalapeño peppers, roughly chopped

6 cloves garlic, roughly chopped

¼ cup olive oil

¼ cup lemon juice

2 teaspoons cumin seed, toasted

2 teaspoons ground coriander

1-1/2 cups loosely packed fresh cilantro

1-1/2 cups loosely packed fresh parsley

 Chicken

1 pkg. (1 lb.) Barilla® Gemelli

8 boneless skinless chicken thighs (about 2 lb.)

8 green onions, trimmed

1 tablespoon olive oil

1 teaspoon kosher salt

½ teaspoon ground black pepper

½ cup low-fat Greek yogurt

 Directions

1.Ginger Harissa: Combine ingredients in food processor. Pulse until mixture becomes a rough paste. Season with kosher salt and ground black pepper.

2. Heat grill to high. Cook pasta as directed on package; drain. Return to pot. Add half the Ginger Harissa; mix well. Set aside.

3. Chicken: Coat chicken on all sides with remaining Ginger Harissa. Grill 4 min. on each side or until internal temperature reaches 165°F, turning occasionally to prevent burning.

4.Toss onions with oil, salt and pepper. Grill 1 min. on each side.

5. Reheat pasta mixture on low heat, if desired. Transfer to serving platter. Top with grilled chicken, onions and yogurt.