Chicken lentil and spinach pasta
Oct 31, 2010 1:00pm- 35 mins cooking
- Serves 4
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Ingredients
Chicken lentil and spinach pasta
- 1 small_piece (80g) brown onion
- 2 clove garlic
- 2 teaspoon olive oil
- 150 gram minced (ground) chicken
- 1/2 cup (100g) red lentils
- 2 1/2 cup (625ml) chicken stock
- 3/4 cup (180ml) water
- 1/4 cup (70g) tomato paste
- 250 gram baby spinach leaves
- 300 gram egg-free dried spiral pasta
Method
Chicken lentil and spinach pasta
- 1Peel and finely chop onion. Peel and crush garlic.
- 2Heat oil in medium saucepan, cook onion and garlic, stirring, until onion softens. Add chicken, cook, stirring, until browned. Stir in lentils, stock, the water and paste, bring to the boil. Reduce heat, simmer, uncovered, about 10 minutes or until lentils are tender. Add spinach, stir until wilted.
- 3Meanwhile, cook pasta in large saucepan of boiling water, until tender, drain.
- 4Combine pasta and chicken sauce in large bowl.
Notes
dairy-free egg-free nut-free
