ZENB Quick Thai-Style Rotini

If you are in the mood for Thai food in less time that it takes to order take out, try ZENB Quick Thai-Style Rotini. Spicy Thai bird chilies shine in this dish with the addition of extra freshness from Thai basil leaves. This dish is elevated with the addition of chicken and fresh broccoli florets while staying low in calories. Packed with a good source of protein, this recipe will have you raving about ZENB Rotini Pasta and filling your bowl with seconds!

• 12 ounces ZENB Yellow Pea Rotini Pasta, uncooked
• 4 cups broccoli florets, cut into bite-size pieces (about 1/2 pound)
• 2 tablespoons vegetable oil, divided
• 6 eggs
• 1 pound ground chicken
• 4 cloves garlic, minced
• 2 Thai bird chilies, thinly sliced
• 3 tablespoons Chinese oyster sauce
• 2 tablespoons low sodium soy sauce
• 2 tablespoons brown sugar
• 2 limes, divided
• 1-1/4 cups packed Thai basil leaves, divided

INSTRUCTIONS

1.

Cook ZENB Pasta as directed on package, adding broccoli during the last 2 minutes of cook time. Reserve 1 cup pasta cooking water. Drain.

2.

Meanwhile heat 2 teaspoons oil in large deep non-stick skillet on medium heat. Crack eggs into skillet. Cook 3 minutes, or until whites are fully set but yolks are still runny. Transfer eggs to clean plate; cover to keep warm.

3.

Heat remaining oil to same skillet on medium-high heat. Add chicken; cook 4-5 minutes until browned, while breaking up large chunks with a wooden spoon. Stir in garlic and chilies. Cook 1 minute, stirring constantly, until fragrant.

4.

Stir in reserved pasta water, oyster sauce, soy sauce and brown sugar to skillet. Cook 2-3 minutes, or until liquid is reduced by half. Add pasta, juice of 1 lime and 1 cup basil leaves; mix gently until well combined and heated through.

5.

Top each serving with fried egg, remaining basil and lime wedge.