Red Lentil Penne with Chicken and Mushroom in Bolognese Sauce

Red Lentil Penne

Made with

Barilla Red Lentil Penne

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Prep
Cook
Skill
Casual
672.4
CALORIES
27.2g
TOTAL FAT
39.1g
PROTEIN
57.8g
TOTAL CARBOHYDRATES

Ingredients 3 Number of Servings

1 box Barilla Red Lentil Penne

½ jar Barilla Bolognese sauce

1 garlic clove, chopped

30ml red wine

20g Italian pancetta, finely chopped

120g chicken thighs, minced

1 bay leaf

60g button mushrooms, cut in quarters

3g dry porcini mushrooms, soaked in water

20g Pecorino Romano, grated

40ml Extra Virgin Olive oil

Rock Salt, for pasta water

Salt & Pepper

 

Instructions

  •  In a large fry pan, cook the chicken until golden brown, season with salt and pepper making sure there are no lumps. Put to one side. 
  • In the same fry pan, cook the garlic with pancetta in a little oil. Once golden, add the bay leaf, button mushrooms and porcini. Cook for 3 minutes, then return the chicken to the pan. Add wine and allow it to evaporate.

     
  • Once the wine has evaporated, add the Bolognese sauce and bring to a simmer for 10 minutes over a low heat, stirring occasionally.
  • Meanwhile, bring plenty of water to the boil in a large saucepan. Once boiling, add rock salt. We recommend 7 grams per litre of water. Drop the pasta into the boiling salted water. Cook for 7 - 9 minutes, following the instructions on the box, then drain.


  • Toss the drained pasta in with the sauce and cook for a further minute. Remove from the heat, add the cheese and add a drizzle of oil before serving.


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