Once I discovered brown rice pasta, I never looked back. Tossed with ginger, bright veggies and rotisserie chicken, it tastes like a deconstructed egg roll!

Ingredients

• 2 cups uncooked brown rice elbow pasta
• 1 tablespoon coconut oil
• 1/2 small red onion, sliced
• 2 teaspoons ginger paste
• 2 teaspoons 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 teaspoon salt
• 1/4 teaspoon ground ancho chile pepper
• 1/4 teaspoon coarsely ground pepper
• 1 rotisserie chicken, skin removed, shredded
• 2 green onions, chopped

Directions

1. In a Dutch oven, cook pasta according to package directions.
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 vegetables are crisp-tender, 4-6 minutes. Add chicken; heat through.
3. 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.