Fresh Mozzarella & Chicken Pasta
with sun-dried tomato pesto
This bright pasta brings a touch of summer to your table, no matter the month. Roasted zucchini and pan-fried tomatoes make a perfect pairing for fresh mozzarella. Buon appetito!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
125 g
Fresh Mozzarella
(Contains: Milk)
170 g
Spaghetti
(Contains: Wheat)
200 g
Zucchini
190 g
Tomato
¼ cup
Sun-Dried Tomato Pesto
(Contains: Milk)
2 unit(s)
Garlic, cloves
1 tbsp
Italian Herb Spice Blend
160 g
Sweet Bell Pepper
285 g
Chicken Breasts
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 450°F and bring a large pot of salted water to a boil. Wash and dry all produce. Start the recipe when the oven is ready and the water is boiling. Drain mozzarella, then tear into 1/2-inch pieces. Season with salt. 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. Pat chicken dry with paper towels, then season with salt and pepper. In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium heat. When the pan is hot, add chicken. Cook for 1-2 min per side, until golden-brown. Transfer chicken to an unlined baking sheet Roast on the top rack of the oven for 8-12 min, until cooked through.
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.
Meanwhile, to the boiling water, add spaghetti. Cook for 12-13 min, until tender but still firm to the bite. Reserve 1/2 cup (1 cup) pasta water. Strain spaghetti, then return to the pot, off heat.
In the same pan (from step 1), heat 2 tbsp (4 tbsp) butter over medium. 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.
Add tomato-garlic sauce, roasted veggies, mozzarella and sun-dried tomato pesto to the pot with spaghetti. Season with salt and pepper, then toss to combine.
Thinly slice chicken. Divide pasta between bowls. Top with chicken. Enjoy!
