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Summertime Lentils and Fettuccini

Summertime Lentils and Fettuccini

Entrees

Course

Difficulty

Easy

Pulse Type

Lentils

Nutrition

1/2 cup serving

Cook Time

30 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

3 cups chicken broth or 3 tsp instant chicken bouillon dissolved in 3 cups hot water
1 cup lentils dried; rinsed
1 pound pasta fettuccini
1 11 oz package basil fresh
1 tbsp olive oil
4 clove garlic minced
1 bell pepper red; seeded and diced
1⁄4 cup olives green; pitted and sliced
3 tbsps white wine dry
3 tbsps butter
2 chicken breasts sliced
1⁄2 tsp salt
pepper to taste

Instructions

In a medium saucepan bring broth to a boil. Add lentils and simmer until lentils are tender but not falling apart, about 20 minutes. Drain, reserving the liquid.
Cook the fettuccini according to package directions. Drain and keep warm.
Purée basil in a blender or food processor and set aside.
In a large skillet over medium heat, cook garlic in oil until golden brown. Add bell pepper and olives and cook until peppers are soft. Add wine and simmer 30 seconds.
Stir in butter, chicken, basil purée, lentils, reserved liquid, salt, and pepper. Bring to a simmer, cover, and cook until the chicken has lost all traces of pink.
To serve, transfer the fettuccini to a warm serving bowl and top it with the lentil-chicken mixture.