Name: Chicken lentil and spinach pasta
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 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

Ingredients

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

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
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook