Ingredients
2 cups uncooked brown rice elbow pasta1 tablespoon coconut oil1/2 small red onion, sliced2 teaspoons ginger paste2 teaspoons garlic paste1-1/2 cups chopped fresh Brussels sprouts1/2 cup chopped red cabbage1/2 cup shredded carrots1/2 medium sweet red pepper, chopped1/2 teaspoon salt1/4 teaspoon ground ancho chile pepper1/4 teaspoon coarsely ground pepper1 rotisserie chicken, skin removed, shredded2 green onions, chopped
Preparation
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 next 7 ingredients; cook until vegetables are crisp-tender, 4-6 minutes. Add chicken; 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 onions before serving.
