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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