Summertime Lentils and Fettuccini

Course: Entrees
Difficulty: Easy
Pulse Type: Lentils
Nutrition: 1/2 cup serving
Category: Meal Prep Recipes
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 2 servings


  • 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


  1. 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.
  2. Cook the fettuccini according to package directions. Drain and keep warm.
  3. Purée basil in a blender or food processor and set aside.
  4. 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.
  5. 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.
  6. To serve, transfer the fettuccini to a warm serving bowl and top it with the lentil-chicken mixture.