Chicken and Broccoli Bites on Red Lentil Polenta

Ingredients for 6 people:

• 300 g La Veronese® red lentil flour
• 2 l water
• 1 bay leaf
• 200 g celery, carrots, and onions
• 1 sprig of rosemary
• 600 g chicken breast
• 100 g tomato pulp
• 300 g broccoli
• 1 bunch parsley
• 3 tablespoons extra virgin olive oil
• Salt and pepper to taste

Preparation:

Cook the broccoli in salted water, then cool them in ice water and drain.

Cut the celery, carrots, and onions into julienne strips. Sauté them in a pan with olive oil and rosemary. Add the chicken cut into pieces, the tomato pulp, season with salt and pepper, cook for 20 minutes, and then add the broccoli.

Bring the water to a boil with the bay leaf, add salt, then gradually stir in the red lentil flour using a whisk to avoid lumps. Cook over low heat for 30 minutes, stirring occasionally.

Pour the polenta onto serving plates, place the chicken and broccoli on top, and finish with chopped parsley.