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


  1. Spaghetti:
  2. 8 oz (half a pound) red lentil spaghetti noodles (not cooked)
  3. 5 cups water
  4. 2 teaspoons salt
  5. Olive oil
  6. For the rest:
  7. 20 basil leafs
  8. 3 large tomatoes
  9. 1 cup fresh mozzarella (cubed in 1/2 inch cubes)
  10. 2 chicken breasts
  11. Olive oil


  1. For the spaghetti:

  2. Boil water and add salt

  3. Add red lentil noodles to boiling water

  4. Let red lentil noodles get soft then take off heat

  5. Drain water and add olive oil to the noodles

  6. Stir

  7. Let cool in the refrigerator until needed (it won’t be needed till later)

  8. For the rest:

  9. Chop basil extra finely

  10. Chop tomatoes

  11. Bring out the cold noodles

  12. Add the basil, tomato, and cheese to the noodles and stir

  13. Put back into the refrigerator

  14. Add about 1 tablespoon olive oil to a large frying pan

  15. Once the oil is hot, bake chicken

  16. Once your chicken is cooked and tender, make small strips with it

  17. Now add the chicken to the noodle mix

  18. Enjoy!!

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