Pulse Pasta With Pulled Chicken

When I go to the supermarket I make it a habit to put something new in my trolley each time I’m there. Recently, I discovered pulse pasta. It’s made from various types of pulse flour; for example chickpea which makes it gluten-free and higher in protein than regular pasta. I was sceptical at first thinking it would be gluggy and without flavour. I was wrong. I may be a convert. This recipe is just as good the next day for lunch, no need to even heat it up!

You will need:

  • 1 cup uncooked pulse pasta
  • 2 chicken breasts
  • 300ml chicken bone broth or stock
  • ½ teaspoon garlic powder
  • ½ avocado
  • Juice of half a lemon
  • 2 teaspoons dried chives
  • 2 spring onions chopped
  • 5 mushrooms sliced
  • 1 cup frozen peas
  • 100g feta


  1. Preheat oven to 170˚c
  2. Place chicken breasts in oven safe dish with a lid. Cover with liquid and add chives
  3. Place in over for 2 hours
  4. Place avocado, feta, lemon and garlic powder in blender and blend until smooth, set aside
  5. Cook pasta according to instructions on package
  6. Pan fry spring onions, mushrooms and peas
  7. Once chicken is ready, remove from oven and pull apart with fork, set half aside for lunches
  8. Place chicken, pasta and avocado mix in fry pan with cooked vegetables
  9. Stir ingredients together and serve

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