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Frank Zappa's Breakfast Club Pasta

Rated as 4 out of 5 Stars

"A meal designed by necessity before the morning shift at my pizzeria. Cook time is extremely quick and the product is strangely satisfying. This dish would be complemented with a tall glass of fresh-squeezed orange juice and a hot mug of black coffee. Serves about one hungry human."
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Ingredients

30 m servings 566 cals
Original recipe yields 2 servings

Directions

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  1. Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and run under cold water to cool.
  2. Heat olive oil in a skillet over medium heat; cook and stir onion, green bell pepper, and garlic until onion is translucent, 5 to 10 minutes. Add chicken and garbanzo beans to onion mixture; cook and stir until warmed, 2 to 3 minutes.
  3. Mix spinach and eggs into chicken mixture; cook and stir until eggs are set and cooked through, about 5 minutes.
  4. Place pasta in a serving bowl and top with egg mixture. Sprinkle Cheddar cheese and feta cheese over egg mixture.

Nutrition Facts


Per Serving: 566 calories; 27.1 g fat; 52.3 g carbohydrates; 29.7 g protein; 242 mg cholesterol; 590 mg sodium. Full nutrition

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Reviews

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Really yummy. I made per recipe. Next time I think I'll add a few shakes of red pepper flakes