Red Lentil Penne with Chicken and Mushroom in Bolognese Sauce
- TOTAL FAT
- 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
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.