Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Turkey and Veggie-Packed Chickpea Pasta
Serving Amount
Ingredients
1 cup chickpea pasta, cooked
1 Tbsp. olive oil
3 garlic cloves, smashed and minced
1 cup cherry tomatoes, halved
6 ounces shredded leftover turkey
1⁄2 cup dry white wine
1 cup spinach
salt and pepper to taste
2 ounces shaved parmesan
chopped basil leaves for garnish
Instructions
Step 1
In a medium saucepan, heat water to boiling and add pasta. Cook according to package instructions to net 1 cup of cooked pasta.
Step 2
In a large skillet over low medium-low heat, heat olive oil. Add garlic and cook until fragrant and golden. Add cherry tomatoes and turkey, stirring and turning up the heat to medium. Once tomatoes are softened slightly, about 5 minutes, add white wine. Let simmer until it has reduced down, about 10 minutes.
Step 3
Stir in the spinach and cook until reduced in size. Stir in cooked chickpea pasta. Add salt and pepper to taste and stir. Serve in a bowl and top with parmesan cheese and basil. Enjoy!
