Chicken Vindaloo with Red Lentil Fusilli

February 22, 2017

The curry, vinegar, garlic, and spices of vindaloo sauce complement the slightly nutty flavor of the red lentil rotini in this aromatic main dish.

  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: 6 Servings


10 ounces Pasta Lensi Red Lentil Fusilli

1 cup white onion, diced

1 pound boneless, skinless chicken thighs, cut into 1-1 1/2 inch pieces

2 tablespoons Extra Virgin Olive Oil

1 can (15 ounces) garbanzo beans, drained

12 ounces vindaloo sauce (350mL jar)

1/4 cup cilantro leaves, chopped for garnish


1Cook pasta according to package directions. Drain well and set aside.

2Meanwhile, in a large skillet, heat Extra Virgin Olive Oil over medium heat. Sauté onions until translucent. Add chicken and cook thoroughly, until internal temperature reaches 165°F.

3Add garbanzo beans and vindaloo sauce to skillet and heat for 3 minutes.

4Fold cooked pasta into skillet and heat for 2 more minutes.

5Garnish with cilantro; serve immediately.


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