Citrus Chicken with Pesto & ZENB Fusilli
PREP TIME 10 minutes
COOK TIME 13 minutes
TOTAL TIME 23 minutes
Serving Size: 435g
|Amount per Serving*|
FEATURED IN RECIPE
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
- 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
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.
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.