Chicken & Lentil Primavera Pasta Bake

  • Prep Time: 10 min
  • Total Time: 45 min
  • Serves: 4

Ingredients

  • 6 oz whole-wheat penne 175 g
  • ¼ cup basil pesto, divided 60 mL
  • 4 oz sliced mushrooms 125 g
  • 1 small carrot, chopped
  • ¼ tsp salt 1 mL
  • 1½ cups tomato sauce 375 mL
  • ⅓ cup dried red lentils, well rinsed 75 mL
  • 1 small zucchini, chopped
  • 1 cup shredded rotisserie or cooked leftover chicken 250 mL
  • ½ cup light ricotta cheese 125 mL
  • 2 tbsp grated Parmesan cheese 30 mL

Directions

  • Step 1

    Preheat oven to 400˚F (200˚C). Cook pasta according to package directions. Reserve ½ cup (125 mL) pasta water; drain pasta.

  • Step 2

    Meanwhile, heat 2 tbsp (30 mL) basil pesto in large, non-stick skillet set over medium heat. Mix in mushrooms, carrots and salt; cook 5 to 8 min. until mushrooms are softened. Add tomato sauce, lentils and 1 cup (250 mL) water. Bring to a boil. Reduce heat to low; simmer 15 to 20 min. or until lentils are tender.

  • Step 3

    Stir in zucchini and chicken; simmer 10 to 15 min., until zucchini is tender. If sauce is too thick, thin with reserved pasta water to desired consistency. Stir in cooked pasta and remaining pesto.

  • Step 4

    Transfer pasta mixture to greased 8-in. (20-cm) square baking dish. Dollop ricotta evenly over pasta. Sprinkle with Parmesan. Broil 3 to 5 min. or until top is golden brown.

Tip

Alternatively, skip the broiling step and simply toss ricotta with pasta then top with Parmesan before serving.

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Nutrition Facts

  • Per serving (¼ serving)
  • Calories 480
  • Protein 29 g
  • Total fat 17 g
  • Sat fat 4.5 g
  • Cholesterol 50 mg
  • Carbohydrates 57 g
  • Fibre 9 g
  • Sugar 8 g
  • Sodium 800 mg