Cut chicken into bite-size pieces about 1/2 inch (1.25 cm) square and set aside.
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.
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.
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.
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.
- Serves: 4
- Prep Time:
- Cook Time:
- 1 lb (0.5 kg) boneless, skinless chicken breast(s)
- 1/2 lb (0.3 kg) quinoa fusili pasta, dry
- 1 tbsp (15 mL) extra virgin olive oil
- 1/4 cup (60 mL) white wine
- 1 tbsp (15 mL) lemon juice, fresh
- 1 tsp (5 mL) lemon peel, fresh
- 1/4 cup (60 mL) pesto, prepared
- 1/4 tsp (1.25 mL) hot red chili pepper flakes
- 1/4 tsp (1.25 mL) sea salt
- 1/4 cup (60 mL) basil leaves, fresh
- 1/4 cup (60 mL) Asiago cheese, fresh, shredded
- 12 basil leaves, fresh (optional garnish)
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.