A simple yet warming pasta dish, perfect for these colder winter months. Created by @modernfoodstories

• 180g ZENB Fusilli pasta
• 3 tbsp extra virgin olive oil or (2 tbsp butter + 1 tbsp olive oil)
• 300g skinless chicken breast strips
• 1 tbsp taco, cajun or peri peri spice blend (we used taco)
• 100g wild mushroom mix, cleaned and sliced
• 1 large clove garlic, minced
• 50g kale or cavolo nero, chopped
• Optional 1/4 cup parmesan or vegan parmesan
• Juice of 1/2 lemon + zest
• 10g fresh parsley, chopped

INSTRUCTIONS

Bring a large pan of water to the boil with a small pinch of salt. Cook the pasta as per the packet instructions. Drain.

Sprinkle the chicken breasts with taco seasoning on both sides (plus optional salt + pepper depending on if it’s in your spice mix). 

Heat a large non-stick frying pan on a medium heat. Add 1 tbsp of olive oil and cook the mini chicken fillets for approx. 2.5 minutes per side, or until cooked through. Set aside.  

Add 2 tbsp of olive oil or butter to the pan. Once melted, add the mushrooms and fry for 3 minutes. Add the garlic + kale for 1 further minute. Season with salt and pepper to taste.

Add pasta + optional parmesan to warm through. Toss through lemon juice, turn off the heat and serve with fresh parsley and lemon zest.