Broccoli & Chicken Pesto Pasta
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Broccoli & Chicken Pesto Pasta

Broccoli & Chicken Pesto Pasta

with Marinated Mozzarella

Try something different tonight with this veggie pasta! We've given broccoli pasta a lift with silky marinated mozzarella, toasty pine nuts and herbaceous pesto!

Pine nuts/Noix de pin

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

Preparation Time25 minutes
Cooking Time


serving amount

170 g


(Contains Wheat)

1 tbsp

Italian Seasoning

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

125 g

Fresh Mozzarella

(Contains Milk)

227 g

Broccoli, florets

¼ cup

Basil Pesto

(Contains Milk)

50 g


2 unit

Garlic, cloves

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

113 g

Baby Tomatoes

28 g

Pine nuts

(Contains Pine nuts/Noix de pin)

2 unit

Chicken Breasts

Not included in your delivery

3 tbsp


¼ tsp


0.13 tsp



Nutrition Values

Calories1152 kcal
Fat60 g
Saturated Fat17 g
Carbohydrate87 g
Sugar9 g
Dietary Fiber10 g
Protein71 g
Cholesterol175 mg
Sodium1040 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.


Large Pot
Medium Bowl
Measuring Cups
Measuring Spoons
Large Non-Stick Pan


Boil water and marinate mozzarella

Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, rip or tear mozzarella into bite-sized pieces into a medium bowl.Add 1 tbsp oil (dbl for 4 ppl), Italian Seasoning and vinegar. Season with salt and pepper, then toss to combine.


Finely chop broccoli. Peel, then cut shallot into 1/4-inch pieces. Peel, then mince or grate garlic. Halve tomatoes. Pat chicken dry with paper towels. Cut into 1-inch pieces on a separate cutting board.

Cook rigatoni

Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and return rigatoni to the same pot, off heat.

Cook chicken

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook, stirring often, until golden-brown and cooked through, 4-5 min per side.**Transfer chicken to a plate. Set aside.

Start sauce

Reheat the same pan over medium. When hot, add 2 tbsp oil (dbl for 4 ppl), then pine nuts, shallots and garlic. Season with salt and pepper. Cook, stirring often, until pine nuts are slightly toasted and shallots have softened, 3-4 min. Increase heat to medium-high. Add broccoli. Season with salt and pepper. Cook, stirring often, until broccoli is tender-crisp, 4-5 min.Add pesto, chicken and reserved pasta water to the pan. Bring to a simmer, then reduce heat to medium, stirring until combined, 1-2 min.

Finish and serve

Add sauce, Parmesan and tomatoes to the pot with rigatoni. Stir to combine.Divide pasta between bowls. Top with marinated mozzarella.