Chicken lentil and spinach pasta

  • 35 mins cooking
  • Serves 4
  • Print


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


Chicken lentil and spinach pasta
  • 1
    Peel and finely chop onion. Peel and crush garlic.
  • 2
    Heat 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.
  • 3
    Meanwhile, cook pasta in large saucepan of boiling water, until tender, drain.
  • 4
    Combine pasta and chicken sauce in large bowl.


dairy-free egg-free nut-free

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