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Cheesy Chicken and Pesto Penne

Cheesy Chicken and Pesto Penne

with Green Peas

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Tonight chicken teams up with pasta for a tasty Italian-style dinner the whole family will enjoy. Simple but elegant pesto penne with green peas turns this dish into the perfect weeknight comfort food.

Allergens:Wheat/BléMilk/Lait

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

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

170 g

Penne

(ContainsWheat/Blé)

1 tbsp

Italian Seasoning

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

¼ cup

Basil Pesto

(ContainsMilk/Lait)

56 g

Green Peas

113 g

Yellow Onion

Not included in your delivery

3 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories980 kcal
Fat50 g
Saturated Fat17 g
Carbohydrate76 g
Sugar5 g
Dietary Fiber6 g
Protein56 g
Cholesterol180 mg
Sodium680 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Paper Towel
Measuring Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Parchment Paper
Colander
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425°F. 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, peel, then cut onion into 1/4-inch pieces. Pat chicken dry with paper towels. Season all over with Italian Seasoning, salt and pepper.

2

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until chicken is golden-brown, 2-3 min per side. Transfer chicken to a parchment-lined baking sheet. Sprinkle with half the Parmesan. Bake in the middle of the oven until chicken is cooked through, 10-12 min.**

3

Meanwhile, add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain.

4

Meanwhile, heat the same pan (from step 2) over medium. When hot, add 2 tbsp butter (dbl for 4 ppl), then green peas and onions. Cook, stirring occasionally, until tender-crisp, 5-6 min. Season with salt and pepper.

5

Add pesto, penne and reserved pasta water to the pan with green peas. Cook, stirring often, until penne is coated, 1-2 min. Season with salt and pepper. Remove the pan from the heat. Add 1 tbsp butter (dbl for 4 ppl, then toss until penne is coated, 1 min.

6

Slice chicken. Divide chicken and penne between plates. Sprinkle remaining Parmesan over top.