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

INSTRUCTIONS

1.

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.