Red Lentil Spaghetti with Roasted Tomatoes & Rotisserie Chicken
Red Lentil Spaghetti with Roasted Tomatoes & Rotisserie Chicken
30 minutes total
- Chicken
- Chickpea and Red Lentil
- Dairy/Cream
- Easy
- Extra Virgin Olive Oil
- Long
- Protein
- Summer Recipes
- Tomato
- Weekend
- Weeknight
Made with Barilla Red Lentil Spaghetti pasta.
Ingredients
Serves 4
| 1 | Box Barilla® Red Lentil Spaghetti |
| 4 | Tablespoons extra virgin olive oil |
| 1 | Tablespoon light brown sugar |
| 1 | Lemon, zest only |
| 1 | Tablespoon fresh oregano leaves |
| 2 | Pints cherry tomatoes |
| ½ | Rotisserie chicken, bone and skin off, shredded |
| ½ | Cup Parmigiano-Reggiano cheese, grated |
| To taste | Salt and black pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Preheat oven to 220° F. Season tomatoes with salt, pepper, olive oil, oregano and lemon zest, place in a roasting pan and cook gently for two hours.
Step 2
Meanwhile bring a large pot of water to a boil, cook pasta according to package directions.
Step 3
Add chicken to tomatoes the last five minutes of cooking.
Step 4
Drain pasta and toss in the pan with tomato/chicken mixture.
Step 5
Sprinkle with cheese before serving.
Red Lentil Spaghetti Pasta
Surprisingly One Ingredient. All Red Lentil, No Xanthan Gum.
Spaghetti made from red lentils, and red lentils only, for a good source of plant protein without additives, like xanthan gum. Make what you love without hesitation. Looking for cooking ideas? Check out our recipe section for creative ways to get inspired.
- Shape Spaghetti
- Cook time 8–10 mins
- Pack size 8.8 oz.
- Range Chickpea and Red Lentil Pasta