Cheese and Chicken Lentil Pasta Dish

This meal is somewhat of a play on Chefboyardee. I never actually had those canned meals growing up, but the cheesy meaty pasta dish was similar to what a beefaroni dish looks like. I would hope this tastes WAY better and it is of course much healthier.

I have been playing around with the lentil pastas when I have a hankering for a pasta dish which is high in carbs, but higher in protein and overall a better choice. Check out the details below, and feel free to add in other veggies or a different type of cheese.


  • 1 lb. ground chicken (season with salt,pepper,onion powder, garlic powder)
  • 1 cup sliced mozzarella cheese
  • 14.5 oz diced tomatoes (no salt added)
  • 1/2 diced white onion
  • 2-3 tbs. olive oil
  • 2 garlic cloves crushed
  • 5-6 mushrooms diced
  • 1 box Lentil Pasta ( I used Organic Red Lentil Rotini)
  • Salt & pepper to taste


In large saute pan cook ground chicken with 1 tbs. olive oil and season.

While chicken is cooking, begin to boil your water in saucepan. Follow instructions on Lentil Rotini box and cook accordingly.

Set cooked chicken to the side and cook onion, garlic, and mushrooms with remaining olive oil. Cook until onions are translucent (3-5 minutes).

Add in chicken and tomatoes to pan. Drain pasta and add to pan with all other ingredients. Mix together. Add in seasonings.

Use a large bowl and add pasta/chicken mixture. Add in cheese and stir to combine.

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