Barilla® Red Lentil Rotini

with Rosemary Chicken Ragout & Romano Cheese

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Ingredients 4 Servings

  • 1 box Barilla® Red Lentil Rotini
  • 1 clove garlic, peeled and chopped
  • 2 celery stalks, diced
  • 1 carrot, diced
  • 1 fresh sprig rosemary, chopped
  • 2 tablespoons extra virgin olive oil
  • 1 pound chicken, ground
  • 1 cup white wine, dry
  • 2 cups chicken broth
  • 1 tablespoon butter, unsalted
  • ½ cup Romano cheese, grated
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper, to taste
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  • Bring a large pot of water to a boil; season with salt.
  • Sauté garlic, celery, carrot and rosemary with olive oil in a medium skillet over medium-high heat for 1 minute.
  • Stir in and brown chicken evenly by breaking up the meat. Cook about 7 minutes; season with salt and pepper.
  • Add wine and chicken broth, stirring constantly; bring it to a boil. Reduce heat to medium and simmer until a rich consistency is reached, about 20 minutes.
  • Cook pasta according to package directions. Drain pasta.
  • Combine pasta with chicken ragout in a large mixing bowl.
  • Toss in butter, Romano cheese, and parsley before serving.
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