Ginger Veggie Brown Rice Pasta

(from castro15’s recipe box)

Categories: Pasta

Ingredients

  • 2 cups uncooked brown rice elbow pasta
  • 1 tbsp. coconut oil
  • 1/2 small red onion, sliced
  • 2 tsp ginger paste
  • 2 tsp garlic paste
  • 1 1/2 cups chopped fresh Brussels sprouts
  • 1/2 cup chopped red cabbage
  • 1/2 cup shredded carrots
  • 1/2 medium sweet red pepper, chopped
  • 1/2 tsp salt
  • 1/4 tsp ground ancho chili pepper
  • 1/4 tsp coarsely black pepper
  • 1 shredded rotisserie chicken, skin removed
  • 2 green onions, chopped

Directions

  1. Cook pasta as directed.

  2. Meanwhile, in a large skillet, heat coconut oil over medium heat. Add red onion, ginger paste, and garlic paste; saute 2 minutes. Stir in next 7 ingredients; cook until veggies are crisp-tender, 4-6 minutes. Add chicken; heat through.

  3. Drain pasta, reserving 1 cup pasta water. Toss pasta and vegetables mixture, adding enough of the reserved pasta water to moisten pasta. Sprinkle with green onions before serving.

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