NUTRITION

SERVINGS

INGREDIENTS

6 oz ground chicken

2 oz red lentil fusilli

0.5 cup tomato puree

1 tsp extra virgin olive oil

0.25 cup yellow onion

0.25 cup carrot

0.25 cup celery

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the red lentil fusilli according to package directions until al dente.

• 2

  While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat.

• 3

  Add the finely diced onion, carrot, and celery to the skillet and sauté for 5-7 minutes until the vegetables are softened and fragrant.

• 4

  Increase the heat to medium-high, add the ground chicken, and cook until browned, breaking it up with a wooden spoon as it cooks.

• 5

  Stir in the minced garlic, dried oregano, sea salt, and black pepper, cooking for another minute until the garlic is aromatic.

• 6

  Pour in the tomato puree and reduce the heat to low, allowing the sauce to simmer for 10 minutes to develop the flavors.

• 7

  Drain the pasta, reserving a splash of the cooking water, and toss the fusilli directly into the skillet with the chicken Bolognese.

• 8

  Stir in the chopped fresh basil and a small amount of pasta water if needed to reach your desired consistency before serving.