Rigatoni with Crispy Chickpeas, Spinach and Lemony Panko Recipe
The creamy rigatoni with crispy chickpeas, spinach and lemony panko from James Park’s new cookbook, “Chili Crisp: 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings,” is a simple...
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Ingredients
- 3 tablespoons salted butter, divided
- 3 tablespoons olive oil, divided
- One 15-ounce can chickpeas, rinsed and drained
- 2 teaspoons kosher salt, divided
- 1 teaspoon freshly ground pepper, divided
- 1 medium yellow onion, sliced
- 1 pound boneless chicken thighs, cut into bite-size pieces
- 3 tablespoons chili crisp, plus more for serving
- 1 cup chicken broth
- 1 cup heavy cream
- 2 lemons
- 1 cup panko
- 8 ounces rigatoni or any tubular pasta
- 5 ounces baby spinach
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