Summer spaghetti
Is it officially summer when you get your dock put in? Well… it just snowed yesterday! ??
This is my absolute favorite recipe in the WORLD!! This is amazing! Originally I would use regular spaghetti noodles instead of red lentil noodles but I’ve been trying to make my foods a little more healthy so… why not? #tryingitout
Ingredients
- Spaghetti:
- 8 oz (half a pound) red lentil spaghetti noodles (not cooked)
- 5 cups water
- 2 teaspoons salt
- Olive oil
- For the rest:
- 20 basil leafs
- 3 large tomatoes
- 1 cup fresh mozzarella (cubed in 1/2 inch cubes)
- 2 chicken breasts
- Olive oil
Steps
For the spaghetti:
Boil water and add salt
Add red lentil noodles to boiling water
Let red lentil noodles get soft then take off heat
Drain water and add olive oil to the noodles
Stir
Let cool in the refrigerator until needed (it won’t be needed till later)
For the rest:
Chop basil extra finely
Chop tomatoes
Bring out the cold noodles
Add the basil, tomato, and cheese to the noodles and stir
Put back into the refrigerator
Add about 1 tablespoon olive oil to a large frying pan
Once the oil is hot, bake chicken
Once your chicken is cooked and tender, make small strips with it
Now add the chicken to the noodle mix
Enjoy!!
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