Penne with lentils, savoy cabbage and chicken
11.5 oz Barilla Penne
10 oz chicken breast
5 oz lentils
5.2 oz Savoy cabbage
1 oz celery
1 oz carrot
1 oz onion
Rosemary and bay leaf to taste
1.7 fl oz extra virgin olive oil
Soaked the lentils for 12 hours in cold water and drain. Boil the lentils in non-salted water.
Sauté the rosemary and bay leaves in a pan with oil, sweat the sliced Savoy cabbage and the other vegetables cut in small dices.
Add the chicken breast cut in cubes, sauté the mixture for a few minutes then add the lentils and blend well together, if needed, pour some water to ease the blending.
Cook the pasta, drain when al dente and dress with the sauce.