Red Lentil Pasta with Ground Chicken
Ingredients
- —60/80 g red lentil penne
- —120 g ground chicken (lean)
- —130 g mixed vegetables (e.g., zucchini, tomato, and leek)
- —spring onions, finely chopped
- —½ clove garlic, minced
- —1 tsp olive oil or ghee
- —1 tsp lemon juice
- —pepper, salt, oregano or Italian herbs
- —(optional) some fresh basil or parsley
Instructions
Cook the red lentil penne (legume-based) according to the package instructions (6–8 minutes), drain, and set aside.
Heat olive oil in a pan and briefly sauté the onion and garlic.
Add the ground chicken and cook until crumbly in 5–6 minutes.
Add the vegetables, season with pepper, salt, and herbs, and cook for another 5 minutes.
Stir in the cooked penne, mix well, and optionally add a splash of cooking water or broth to make it creamy.
Drizzle some lemon juice over the dish and serve with fresh herbs.
Serving Tip
Serve in a deep plate, topped with some fresh basil or parsley. Delicious with a spoonful of yogurt dressing or tomato sauce as a topping.
Storage Tip
Keeps well in the fridge for 2 days. Reheat in a pan with a bit of water or broth to prevent the pasta from drying out.