Brussels Sprouts and Red Lentil Pasta with Chicken Peas and Carrots

This delightful dish combines tender chicken thighs, earthy Brussels sprouts, sweet peas, and vibrant carrots with protein-rich red lentil pasta, perfect for a cozy dinner for two.

Ingredients:

• 4 oz (about 115g) red lentil pasta
• 1 cup Brussels sprouts, trimmed and halved
• ½ cup frozen peas
• ½ cup frozen carrots (or fresh, diced)
• ½ can (7 oz) tinned chopped tomatoes
• ½ cup frozen chopped onion
• ½ lb (about 225g) chicken thighs, boneless and skinless, cut into bite-sized pieces
• 1 clove garlic, minced (if you have fresh)
• ½ tsp olive oil
• Salt and pepper to taste
• ½ tsp dried Italian herbs (such as oregano and basil)
• Optional: Fresh herbs for garnish (like parsley or basil)

Cooking Instructions:

1. Cook the Pasta: In a large pot, bring salted water to a boil. Add the red lentil pasta and cook according to package instructions (typically about 7-10 minutes). Drain and set aside.

2. Sauté the Chicken: In a large skillet, heat the olive oil over medium heat. Add the chicken pieces, season with salt and pepper, and cook until browned and cooked through (about 5-7 minutes). Remove the chicken from the skillet and set aside.

3. Sauté the Vegetables: In the same skillet, add the frozen chopped onion. Cook until translucent (about 3-4 minutes). Then add the Brussels sprouts, frozen peas, frozen carrots, and garlic, cooking for an additional 5-7 minutes, or until the Brussels sprouts start to brown and the vegetables are heated through.

4. Prepare the Sauce: Pour in the tinned chopped tomatoes, then add the dried Italian herbs. Stir well and let it simmer for about 5-10 minutes until heated through.

5. Combine: Add the cooked chicken and red lentil pasta to the skillet with the vegetable sauce. Toss everything together until well combined and heated through.

6. Serve: Garnish with fresh herbs if desired and serve warm.

Flavor Profile:

This hearty dish features a savory blend of chicken and vegetables with earthy Brussels sprouts and sweet peas, all enveloped in a rich tomato sauce tossed with red lentil pasta.

Low Inflammation Diet Friendliness:

Both chicken and Brussels sprouts are packed with nutrients that promote healing and help fight inflammation, while the red lentil pasta offers fiber and protein without the inflammatory drawbacks of traditional pasta.