Chicken Bathed With Ragu Sauce With Chickpeas and Cauliflower #R

• 6 medium size cauliflower florets
• 1 cup of cooked chickpeas
• 14 teaspoon garlic powder
• 12 cup canola oil
• 3 teaspoons salt
• 4 boneless chicken thighs
• 1 cup breadcrumbs
• 1 lb penne pasta
• 24 ounces pasta sauce (Mushroom and green Pepper flavor)

1. 1- Bring a plate and put your bread crumbs in it and add the garlic powder and 1 teaspoon of salt to it and mix it.
2. 2.
3. Coat the chicken thighs with the bread crumbs and in a skillet pour your canola oil and brown it on both sides.
4. 3.
5. When done with the chicken use the same frying pan to shallow fry your cauliflower florets.
6. 4.
7. While doing the above make sure you boil your water with 2 spoons of salt to cook your pasta so everything will be cooked at the same time and drain.
8. Finally in a big skillet add the chicken, sauce, cauliflower and chickpeas and let it simmer for 10 minutes together.
9. 6.
10. Finally serve your dish with penne pasta or anyone you prefer and bon appetite.

cauliflower, chickpeas, garlic, canola oil, salt, chicken thighs, breadcrumbs, penne pasta, pasta sauce

Taken from www.food.com/recipe/chicken-bathed-with-ragu-sauce-with-chickpeas-and-cauliflower-r-524710 (may not work)