Bocconcini & Roasted Veggie with Chicken Breasts Pasta
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Bocconcini & Roasted Veggie with Chicken Breasts Pasta

Bocconcini & Roasted Veggie with Chicken Breasts Pasta

with sun-dried tomato pesto

This bright pasta brings a touch of summer to your table, no matter the month. Roasted zucchini and peppers, along with pan-fried tomatoes make a perfect pairing for mozzarella. Buon appetito!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

100 g

Bocconcini Cheese

(Contains Milk)

170 g


(Contains Wheat)

1 unit(s)


2 unit(s)


¼ cup

Sun-Dried Tomato Pesto

(Contains Milk May contain Soy, Sulphites)

2 unit(s)

Garlic, cloves

1 tbsp

Italian Herb Spice Blend

(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)

1 unit(s)

Sweet Bell Pepper

2 unit(s)

Chicken Breasts

Not included in your delivery

¼ tsp


2 tbsp


0.13 tsp


1 tbsp



Nutrition Values

Calories970 kcal
Fat43 g
Saturated Fat17 g
Carbohydrate82 g
Sugar11 g
Dietary Fiber8 g
Protein64 g
Cholesterol185 mg
Sodium850 mg
Trans Fat1 g
Potassium1450 mg
Calcium850 mg
Iron7.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Parchment Paper
Baking Sheet
Measuring Spoons
Large Pot
Measuring Cups
Large Non-Stick Pan


Prep Ingredients
  • Drain bocconcini, then cut into 1/2-inch pieces. Season with salt and pepper. Set aside.
  • Cut zucchini into 1/4-inch half-moons.
  • Cut pepper into 1/2-inch pieces.
  • Cut tomatoes into 1/2-inch pieces.
  • Peel, then mince or grate garlic.
Roast Zucchini & Peppers
  • To a parchment-lined baking sheet, add zucchini, peppers, Italian Herb Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine. 
  • Roast on the middle rack of the oven for 12-14 min, until veggies are tender and golden.
Cook Spaghetti
  • Meanwhile, to the boiling water, add spaghetti.
  • Cook for 12-13 min, until tender but still firm to the bite.
  • Reserve 1/3 cup (2/3 cup) pasta water.
  • Strain spaghetti, then return to the pot, off heat.

Make Tomato-Garlic Sauce
  • In a large non-stick pan, heat 2 tbsp (4 tbsp) butter over medium heat.
  • When the pan is hot, add tomatoes. Cook for 3 min, stirring occasionally.
  • Add garlic. Cook for 1-2 min, until tomatoes have released their juices and garlic is fragrant. 
  • Add reserved pasta water.* Bring to a boil over high.
  • Once boiling, reduce heat to low and simmer for 2-3 min, stirring occasionally, until saucy and slightly thickened. Season with salt and pepper, to taste.
Assemble Pasta
  • Add tomato-garlic sauce, roasted veggies, bocconcini and sun-dried tomato pesto to the pot with spaghetti.
  • Season with salt and pepper, then toss to combine. (TIP: If sauce is still loose, cook everything together over medium heat for a few minutes, stirring often!)
Plate & Serve
  • Divide pasta between bowls.
  • Enjoy!