1 cup mixed pasta (lentil penne + chickpea rotini)
1 lbs ground chicken breast
1/2 cup beet noodles
1/4 of medium size white onion
1 clove elephant garlic
1 tbspn parmesan cheese
1 tspn olive oil
1 tbspn Earth Balance butter
1 tblspn balsamic vinagar
In a large frying pan add olive oil and heat until it easily pours across the pan.
Add ground chicken until white color, make sure you break it apart while cooking in pan. Remove from pan.
Add onions and garlic and cook low heat until they are soft. Add ground chicken turn off heat and cover.
In small pot of lightly boiling water add pasta and cook approx 10 minutes, al dente, and drain.
Add Earth Balance butter and mix.
In a large pot pour all ingredients an mix well.
Serve and top with cheese.
Salt and pepper to taste.