Barilla® Red Lentil Penne
Made a delicious base carb…
12/02/2021 16:19
Love this red lentil penne. Came out just as delicious as their red lentil rotini version. High in fiber, high in protein, and completely gluten-free. Not mushy either, compared to other gluten-free pastas that have a tendency to fall apart when cooked. Lovely al dente bite. I made a butter chicken dish with it the other day, and it came out delish. I made this for my husband and myself (ended up with some leftovers), but you can easily double this recipe and use the whole box if you're cooking for your kids too.
1/2 box Barilla Red Lentil Penne, cooked as directed. Drain and set aside.
2 cups steamed peas
2 roasted chicken breasts, sliced
For the sauce:
1 can evaporated milk (or 2 cups whole milk, simmered until reduced to 1 cup)
1/4 cup butter, divided into tbsps
8 oz tomato sauce of choice (I prefer a mix of blitzed San Marzano tomatoes for creaminess and tomato paste for depth of flavor)
1/2 onion, finely diced, sautéed until brown
1 tbsp minced garlic
1 tsp garam masala
1 tbsp tandoori masala
1 tsp cayenne pepper
salt and pepper, to taste
Directions for sauce:
-- Melt 2 tbsp butter in skillet over medium heat. Stir in onion and garlic. Cook slowly until onion caramelizes, about 15 minutes.
-- In separate saucepan, melt butter over medium-high heat with tomato sauce, reduced milk or evaporated milk, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onion mixture. Take off heat.
Directions:
--In a large pot, add finished sauce to cooked penne. Toss in sliced chicken. Add steamed peas. Fold gently over low heat until sauce is mixed throughout and contents are warm. Voilà!
Disclaimer: I received this product for free in exchange for my honest review.
MorningSurf
Camarillo , Spojené státy americké
Age: 35
Gender: Female