Creamy ZENB Penne with Chicken, Rosemary, & Parmesan
PREP TIME 7 minutes
COOK TIME 23 minutes
TOTAL TIME 30 minutes
Serving Size: 547g
|Amount per Serving*|
FEATURED IN RECIPE
A delicious way to enjoy ZENB Penne Pasta, this recipe makes a creamy dish that is a high source of protein and fibre. Make this dish in just 30 minutes and we are confident you will want to keep coming back to it.
- 1 box (340g) ZENB Penne Pasta made from 100% Yellow Peas, uncooked
- 2 tablespoons olive oil, divided
- 453g trimmed boneless skinless chicken thighs, cut into bite-size pieces
- 3/4 teaspoon salt, divided
- 1/4 teaspoon ground black pepper
- 226g sliced mushrooms
- 1 medium onion, chopped
- 3 cloves garlic, sliced
- 237ml dry white wine
- 237ml chicken stock
- 120ml single cream
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon finely chopped fresh rosemary
- 1 small lemon, juiced
Cook ZENB Pasta as directed on package. Drain.2.
Meanwhile, heat 1 tablespoon oil in large skillet on medium-high heat until shimmering. Season chicken with ¼ teaspoon each, salt & pepper. Add chicken to skillet cook undisturbed 2-3 min. until browned. Stir 1-2 min. until done; transfer to clean plate.3.
Reduce heat to medium; add remaining oil to pan. Add mushrooms, onions, garlic and remaining salt. Cook 4-6 min., or until onions are softened. Stir in wine and stock; cook 7-9 min. while scraping up the browned bits on bottom of pan. Add single cream, cheese and rosemary.4.
Bring mixture to a simmer; add chicken and any juices, pasta and lemon juice. Mix gently until cheese is melted and well combined. Garnish with additional freshly ground pepper before serving.
For 2 servings, this recipe can easily be cut in half.
Pecorino Romano cheese is an aged hard cheese made with sheep’s milk. It has a sharp, salty flavour that would make a great substitute for the Parmesan.