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Nutrition info

AmountPer 210 g serving
  • Calories480
  • Protein36 g
  • Fat15 g
  • Saturated fat4 g
  • Carbohydrates44 g
  • Fibre4 g
  • Sugars3 g
  • Cholesterol75 mg
  • Sodium400 mg
% Daily ValuePer 210 g serving
  • Potassium12
  • Calcium20
  • Iron20
  • Vitamin A8
  • Vitamin C10
  • Vitamin B637
  • Vitamin B1226
  • Folate5
  • Magnesium
  • Zinc14
Food prep tip

Lemony Pesto Chicken tossed with Quinoa Fusilli

  • Healthy Choices
  • Italian
  • Pasta
  • Gluten Free
  • Quick 'n' Easy
  • Lunch
  • Breast
Prepping15min
Cooking15min
Restingmin
  • Servings4
Nutrition informationThis recipe contains 36 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

1

Cut chicken into bite-size pieces about 1/2 inch (1.25 cm) square and set aside.

2

Bring unsalted water to boil. Add quinoa fusilli, stir and boil for 13-15 minutes until al dente. Time pasta to finish close to when chicken is done. Drain when ready to toss pasta.

3

Heat olive oil over medium high heat for one minute. Reduce heat to medium and add chicken pieces and brown five minutes on both sides.

4

Mix white wine with fresh lemon juice, lemon peel, pesto, crushed chile and salt in a small bowl. Pour over browned chicken and toss to coat. Cover, reduce heat to low and simmer for five minutes, or until pasta finishes cooking.

5

Chiffonade basil leaves into ribbons to make ¼ cup (60 mL). To serve toss hot quinoa fusilli with the minced fresh basil and shredded Asiago cheese. Toss until cheese melts. Mound on serving platter. Garnish with additional fresh basil leaves.

Recipe note<p>Quinoa is a highly nutritious grain that has been growing in South America for over 5000 years. It is very high in vegetable protein (12-15%), contains less carbohydrate than most cereals and is gluten free. Quinoa is particularly high in fibre and in unsaturated fats. The well-balanced mix of amino acids makes it comparable to milk's nutritional value.</p>