Chicken Red Lentil Pasta (Gluten free)

Pasta is one of my greatest loves 😍 In an the pursuit of exploring healthier options I came across this red lentil fusilli pasta in the health shop which I was delighted to try out. I coupled it with a gluten free bechamel sauce, chicken and peas with fresh herbs for a for a combination that brings healthy and comfy together 😉I do hope you enjoy this one!

For a vegetarian option soya prawns or shredded soya chicken can be substituted, equally delish!

Ingredients

Chicken Prep

2 Chicken Breasts cut into cubes (Subsitute 1 packet soya prawns or shredded chicken)

½ tsp salt and pepper

½ tsp cumin powder

½ tsp chilli powder

½ tsp coriander powder

½ tsp dried mixed herbs

Mix the above ingredients and leave covered for 15 mins

1 tsp coconut oil for cooking

½ Onion finely chopped

½ tsp crushed garlic

1 chopped green chilli

30 grams baby peas (I used frozen)

Sautee` onion in the coconut oil, with the garlic and chilli.

When the onions are translucent, add the chicken mixed with spices to the pan and allow to cook until all the chicken cubes are firm and cooked.

Add the peas and let it cook for about 5 mins.

Pasta

½ packet (125g) Red Lentil Fusilli Pasta

Boil in a pot with boiling water and a ½ tsp salt for 8 to 10 mins until al dente.

Strain the pasta and let some cold water run through too while you strain, set aside once completely strained.

Gluten Free Bechamel Sauce (with a bit of spice 😉)

125g butter

2 tblsp Oat Flour

125g Almond milk

½ tsp salt

½ tsp pepper

½ tsp paprika

½ tsp ground nutmeg

Melt the butter, add the flour and whisk, removing any lumps

Add the milk in gradually whilst whisking to avoid lumps.

Allow to thicken slowly whisking continuously

Add salt, pepper, paprika and nutmeg and whisk.

Taste test 😊 if more salt is added, do it pinch at a time!

Assembling Ingredients

Add the sauce to the pasta so its nicely coated.

Add your chicken mixture to the pasta

Garnish with parmesan shavings and fresh herbs.

Comments

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