Brussels Sprouts and Red Lentil Pasta with Chicken Peas and Carrots
Sign in to rate this recipe
Haz esta receta a tu manera, gratis
Chef Andrew puede adaptarla a tu dieta, cambiar ingredientes o ajustar las porciones. Cuenta gratis, sin tarjeta.
Ingredientes
Instrucciones
- 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.
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.
