This pasta recipe uses our Organic Gluten Free Red Lentil Pasta, which is high in protein and one of your five a day. Paired with chicken, spinach and passata, and a sprinkling of parmesan cheese, this chicken pasta dish is the perfect gluten free meal.
Serves 430 Minutes
4 tablespoons Napolina Light in Colour Olive Oil
250g Napolina Gluten Free Organic Red Lentil Pasta
2 cloves garlic, finely chopped
1 large red onion, finely chopped
1 red chilli, deseeded and finely chopped
1 red pepper, chopped
500g carton Napolina Passata
2 chicken breasts, cut into even cubes
Parmesan cheese, grated to serve
Salt and black pepper
Heat 4 tablespoons olive oil in a pan over a medium heat.
Dice 2 chicken breasts and add to the pan, cooking for 5 minutes until browned.
Chop a red onion, 2 cloves of garlic, a red pepper and a red chilli before adding to the pan. Fry for a further 3-4 minutes to soften the vegetables, stirring everything together.
Pour in 500g passata, season with salt and pepper and stir together before simmering for 10 minutes. Add 150g spinach to the pan and simmer for a further 5 minutes until the chicken is cooked and the spinach has wilted.
Meanwhile cook 250g gluten free red lentil pasta in a large pan of boiling salted water until al dente.
Drain and add the pasta to the sauce, mixing thoroughly.