Recipe makes 4 servings.
Macros Per Serving: Protein: 53g | Fat: 18g | Carbs: 120g | Fiber: 11g | Calories: 802
INGREDIENTS:
- 1 lb buckwheat or red lentil pasta
- 1.5 lb organic ground chicken meat
- ½ pound frozen peas
- 4 carrots, peeled & cut into rounds
- 1 small yellow onion
- 1 large can Tutto Rosso tomato sauce
- 4 TB worcestershire sauce
- ½ cup organic cream
- ¼ tsp garlic powder
- Sea salt & black pepper to taste
DIRECTIONS:
- Prepare pasta according to package instructions.
- In a deep frying pan place carrots, onion, peas, and dry seasonings with a little bit of water to sauté. Once carrots start to get a little soft, add tomato sauce and cream. Stir well and allow to simmer on low heat.
- In a separate pan cook ground chicken meat in a little bit of water or chicken broth. Add seasonings and Worcestershire sauce. Break up with spatula into crumbles and cover until fully cooked.
- Add chicken to the deep pan with sauce and vegetables. Stir well and then pour entire mixture over pasta. Serve and enjoy.