Live Naturally Magazine
Export date: Sat Sep 18 5:01:06 2021 / +0000 GMT

Red Lentil Rotini with Rosemary Chicken Ragout & Romano Cheese





Red Lentil Rotini with Rosemary Chicken Ragout & Romano Cheese

  • 1 box Barilla® Red Lentil Rotini
  • 2 celery stalks, diced
  • 1 fresh sprig rosemary, chopped
  • 1 pound chicken, ground
  • 2 cups chicken broth
  • ½ cup Romano cheese, grated
  • Salt and black pepper, to taste
  • 1 clove garlic (peeled and chopped)
  • 1 carrot (diced)
  • 2 tablespoons extra virgin olive oil
  • 1 cup white wine, dry
  • 1 tablespoon butter, unsalted
  • 2 tablespoons fresh parsley, chopped
  1. Bring a large pot of water to a boil; season with salt.

  2. Sauté garlic, celery, carrot and rosemary with olive oil in a medium skillet over medium-high heat for 1 minute.

  3. Stir in and brown chicken evenly by breaking up the meat. Cook about 7 minutes; season with salt and pepper.

  4. Add wine and chicken broth, stirring constantly; bring it to a boil. Reduce heat to medium and simmer until a rich consistency is reached, about 20 minutes.

  5. Cook pasta according to package directions. Drain pasta.

  6. Combine pasta with chicken ragout in a large mixing bowl.

  7. Toss in butter, Romano cheese, and parsley before serving.