Chicken pistou linguini

Long day? Too tired to cook? We know the feeling. ZestyKits believes being short of time shouldn’t stop you from cooking and enjoying delicious and healthy food. In 15 minutes and a few chops you’ve got a showstopper on the table. This dish is filled with an orchestra of beautiful and simple flavours that will surprise you! Perfectly aldente linguine and juicy chicken are coasted with a rich pea pistou topped with  lightly steamed sugar snap peas, fresh mint, parmesan and red chili flakes.  Green peas are the star of this dish. Why peas, you ask? Well, first peas are delicious and second each cup is filled 8 grams of protein and 68% of your recommended daily vitamin A. When you have a dish that’s family friendly and ready in 15 minutes, you know you’re onto a winner.

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Cook the chicken: In a large pot, bring water (2 litres, 4 litres) to a boil for the pasta with salt (1 tbsp, 2 tbsp).

Cut the chicken in 1/2 cm slices. In a small pan, add the oil (1/2 tsp, 1 tsp) and the chicken slices. Cook on medium heat until fully cooked – about 7 minutes. Place the cooked chicken in a bowl and set a side. 

Note: Ensure the chicken cooked to a minimal internal temperature of 145F.


Preparation: Rinse and dry all produces. Slice the snap peas in half. Separate the fresh mint leaves.  


Cook the snap peas: In a large pan on medium heat, add the oil (1/2 tsp, 1 tsp) and the snap peas. Stirring regularly cook about 4-5 minutes or until the snap peas are cooked but still a bit crunchy.


Cook the pasta: Add the pasta to the boiling water, stir, cover & cook 10 minutes or until desired texture. Once the pasta is cooked, save pasta water (1/4 cup, 1/2 cup) and set aside. Drain the pasta using a colander & add to the pan with the peas.


Combine: Add the pea pistou. Add about half the pasta water. Combine. Check the sauce consistency and add more pasta water to thin sauce as desired. Combine to coat the pasta evenly.

Taste and adjust  seasoning as desired. We recommend about (1/2 tsp, 1 tsp) salt and  (1/8 tsp, 1/4 tsp) pepper. 


Garnish & serve: Serve in individual bowl. Garnish each bowl with Parmesan, mint and red chili flakes. Serve

Bon Appétit!



2 portions

4 portions

lemon chicken

200 gr

400 gr


2 gr

4 gr

snap peas

170 gr

340 gr

pea pistou

1/2 cup

1 cup


140 gr

280 gr


3 tbsp

1/3 cup

red chili flakes

1/2 tsp

1 tsp


1/2 tsp

1 tsp


1 tbsp + 1/2 tsp

2 tbsp + 1 tsp


1/8 tsp

1/4 tsp

pasta water*

1/4 cup

1/2 cup

Dr. Herrington's Health Fact

Regina Naturopathic

Mint has been used for thousands of years to treat upset stomach or indigestion. More recent research has found it effective in treating symptoms of irritable bowel syndrome, gastric ulcers, as well as an anti-microbial agent. 

Cooking with Kids

Cooking for kids?
Introduce vegetables slowly to children. When introducing a new vegetable. you can encourage children to help prepare the ingredient and encourage them to taste it at different stages of the preparation. It may take many exposures for a child to learn to like a new flavour or texture.

Making this recipe with kids?
Ask the child to help by completing step 5 & 6:

  • Combine 
  • Garnish & serve

Recommended Wine Pairing

Full-bodied wine with notes of spicy oak, sweet plum and cassis.
Region: California, USA
Alcohol: 14.5%
(SLGA): $15.47

Flavours of citrus notes, hints of vanilla and a dash of oak. The mouth-feel is soft, with a medium weight and slight crispiness. A lingering finish taste of ripe, red apples. 
Region: California, USA
Colour: White
Price (SLGA): $10.09


Note: We cannot guarantee any dish is allergen free. 

Nutritional Information