Brussels Sprouts and Red Lentil Pasta with Chicken Peas and Carrots

Instructions

1. 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. 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. 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. 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. 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. 6

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