Name: Red Lentil Rotini with Rosemary Chicken Ragout & Romano Cheese
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 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

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Red Lentil Rotini with Rosemary Chicken Ragout & Romano Cheese

Prep Time: 10

Cook Time: 25

Total Time: 35

Course: Dinner

Cuisine: Italian

Keyword: chicken, red lentil, rotini

Servings:

Author: Chef Lorenzo Boni

Ingredients

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

Instructions

Bring a large pot of water to a boil; season with salt.
Sauté garlic, celery, carrot and rosemary with olive oil in a medium skillet over medium-high heat for 1 minute.
Stir in and brown chicken evenly by breaking up the meat. Cook about 7 minutes; season with salt and pepper.
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.
Cook pasta according to package directions. Drain pasta.
Combine pasta with chicken ragout in a large mixing bowl.
Toss in butter, Romano cheese, and parsley before serving.

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