Course Entrees
Difficulty Easy
Pulse Type Lentils
Nutrition 1/2 cup serving

Share This Recipe

Summertime Lentils and Fettuccini

Prep Time 20 minutes
Cook Time 10 minutes


  • 3 cups chicken broth, or 3 tsp instant chicken bouillon dissolved in 3 cups hot water
  • 1 cup lentils, dried; rinsed
  • 1 pound pasta, fettuccini
  • 1 11 oz package basil, fresh
  • 1 tbsp olive oil
  • 4 clove garlic, minced
  • 1 bell pepper, red; seeded and diced
  • 1⁄4 cup olives, green; pitted and sliced
  • 3 tbsps white wine, dry
  • 3 tbsps butter
  • 2 chicken breasts, sliced
  • 1⁄2 tsp salt
  • pepper, to taste


  • In a medium saucepan bring broth to a boil. Add lentils and simmer until lentils are tender but not falling apart, about 20 minutes. Drain, reserving the liquid.
  • Cook the fettuccini according to package directions. Drain and keep warm.
  • Purée basil in a blender or food processor and set aside.
  • In a large skillet over medium heat, cook garlic in oil until golden brown. Add bell pepper and olives and cook until peppers are soft. Add wine and simmer 30 seconds.
  • Stir in butter, chicken, basil purée, lentils, reserved liquid, salt, and pepper. Bring to a simmer, cover, and cook until the chicken has lost all traces of pink.
  • To serve, transfer the fettuccini to a warm serving bowl and top it with the lentil-chicken mixture.