Creamy ZENB Penne with Chicken, Rosemary, & Parmesan

A delicious way to enjoy ZENB Penne Pasta, this recipe makes a creamy dish that is both low in calories and agood source of protein. Make this dish in just 30 minutes and we are confident you will want to keep coming back to it.

• 12 ounces ZENB Penne Pasta made from 100% Yellow Peas, uncooked
• 2 tablespoons olive oil, divided
• 1 pound trimmed boneless skinless chicken thighs, cut into bite-size pieces
• 3/4 teaspoon kosher salt, divided
• 1/4 teaspoon ground black pepper
• 8 ounces sliced mushrooms
• 1 medium onion, chopped
• 3 cloves garlic, sliced
• 1 cup dry white wine
• 1 cup chicken stock
• 1/2 cup half & half
• 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 minutes until browned. Stir 1-2 minutes 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 minutes, or until onions are softened. Stir in wine and stock; cook 7-9 minutes while scraping up the browned bits on bottom of pan. Add half & half, cheese and rosemary. 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.