Citrus Chicken with Pesto & ZENB Fusilli

SERVES 4

PREP TIME 10 minutes

COOK TIME 13 minutes

TOTAL TIME 23 minutes

Nutritional Facts

NUTRITIONAL FACTS

Serving Size: 435g

Calories: 746

Amount per Serving*
Total Fat 36g
Saturated Fat 5.5g
Salt 2.1mg
Carbohydrates 51g
Fibre 13g
Sugars 5.8g
Protein 45.1g
Vitamin A 0mcg
Vitamin D 0mcg
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

FEATURED IN RECIPE


Fusilli Pasta

While chicken and pesto is a classic pasta combination, this ZENB Fusilli Pasta recipe features a citrus flavor for a navel orange that you are sure to love. While you enjoy this dish you will also be enjoying a good source of protein and a good source of fibre, while staying low in cholesterol.  

Recipe by Chef Erling Wu-Bower

INGREDIENTS

  • 1 box (340g) ZENB Fusilli Pasta made from 100% Yellow Peas, uncooked
  • 4 thin-sliced boneless chicken breasts
  • 1/2 teaspoon each salt & ground black pepper
  • 1 small lemon, zested, juiced
  • 1 navel orange, zested, peeled, thinly sliced, quartered
  • 1 tablespoon olive oil
  • 2 cloves garlic, smashed
  • 175ml chicken stock
  • cracked black pepper
  • 95g Pesto

INSTRUCTIONS

1.

Cook ZENB Pasta as directed on package. Drain.

2.

Meanwhile, season chicken with salt, pepper and citrus zest. Heat oil in large deep skillet on medium-high heat until shimmering. Cook chicken 2 min. on each side, or until golden brown and cooked through. Transfer to clean plate; keep warm.

3.

Add garlic and stock to skillet. Bring mixture to a boil, scraping up browned bits from bottom of pan. Reduce heat to medium; stir in pasta and lemon juice. Mix gently 1-2 min. until heated through. Remove pan from heat; stir in pesto. Serve pasta and chicken garnished with quartered orange slices and cracked black pepper.

Tasty Tips

Thin-sliced boneless chicken breasts are also sometimes labeled as “cutlets” in the meat department. Thin or pounded chicken breasts brown quickly and evenly.

 

Substitute raw colossal shrimp (13/15 count), peeled and deveined, for the chicken. 

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