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

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.