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 med. sweet red pepper, chopped
- ½ tsp. salt
- ¼ tsp. ground ancho chile pepper
- 1/4 tsp. coarsely ground pepper
- 1 rotisserie chicken, skin removed, shredded
- 2 green onions, chopped
Directions:
- In a Dutch oven, cook pasta according to package directions.
- Meanwhile, in a large skillet, heat coconut oil over medium heat. Add red onion, ginger paste and garlic paste; saute 2 minutes. Stir in the next seven ingredients; cook until vegetables are crisp-tender, 4 to 6 minutes.
- Add chicken and heat through.
- Drain pasta, reserving 1 cup pasta water. Return pasta to Dutch oven. Add vegetable mixture; toss to coat, adding enough reserved pasta water to moisten pasta.
- Sprinkle with green onion before serving.
