Gluten-free red lentil pasta with chicken and peppers in a cream sauce is an excellent dish that will inspire you with its delicious creamy taste. Enjoy!
Ingredients:
- 200 g gluten-free Pasta Fusilli Red Lentil Viva la Gaia
- ½ onion
- 2 cloves of garlic
- 500 g of chicken breast
- 1 fresh red pepper
- 250 mL cooking cream
- 2 melted spread cheeses (2x 20 g)
- 1 small tin of corn (170g)
- 2 tablespoons of oil
- Salt (Himalayan Pink Salt Viva la Gaia)
- Ground pepper
- Basil
Gluten-free red lentil pasta with chicken and peppers in a cream sauce is an excellent dish that will inspire you with its delicious creamy taste.
Preparation
First, boil water in a medium-sized pot, and add a spoonful of oil and salt. When the water boils, add the pasta and cook at a gentle simmer for about 5 minutes or until it softens to your liking. Next, drain the pasta and rinse with cold water (this stops the softening). Save a little liquid and use it later to improve the taste of the sauce.
Finely chop half an onion and two cloves of garlic and fry in a large pan on two tablespoons of oil, but only enough to make them fragrant and translucent. Add the chicken breast cut into pieces and fry it.
Meanwhile, cut the fresh red pepper into small pieces and add it to the chicken. Add the cooking cream when the peppers have softened and season with salt, pepper and basil. In the end, add a drained can of boiled corn and two melted cheeses. If necessary, add a little liquid in which the pasta was cooked and stir until the cheeses are dissolved. Serve the pasta on a plate and pour the sauce over it.
Bon Appetit!
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