Grilled Tuscan Chicken Breasts Penne
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Grilled Tuscan Chicken Breasts Penne

Grilled Tuscan Chicken Breasts Penne

with Sun-Dried Tomato Sauce

Elevate your pasta night with this grilled chicken penne! Juicy grilled chicken, zucchini, and tomatoes combine with al dente pasta for a taste of Tuscany in every bite. A rustic medley of flavors, kissed by the grill and tossed together for a satisfying meal that transports you to the heart of Italy with each forkful!

Family Friendly

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

2 unit(s)

Chicken Breasts

170 g


(Contains Wheat)

1 unit(s)


113 g

Baby Tomatoes

1 unit(s)


¼ cup

Parmesan Cheese, shredded

(Contains Milk)

¼ cup

Sun-Dried Tomato Pesto

(Contains Milk May contain Soy, Sulphites)

Not included in your delivery

0.13 tsp


¼ tsp


2 tbsp


2 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories930 kcal
Fat44 g
Saturated Fat14 g
Carbohydrate76 g
Sugar8 g
Dietary Fiber6 g
Protein56 g
Cholesterol165 mg
Sodium790 mg
Trans Fat1 g
Potassium1250 mg
Calcium175 mg
Iron7 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
Measuring Spoons
Measuring Cups
Medium Bowl
Aluminum Foil


Cook penne
  • Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
  • Reserve 1/2 cup (1 cup) pasta cooking water, then drain and return to the same pot, off heat. 
  • Add pesto and 1 tbsp (2 tbsp) butter, then toss until butter melts. Cover and set aside.
Prep veggies
  • Meanwhile, peel, then finely chop shallot.
  • Halve tomatoes.
  • Toss tomatoes, shallots and 1 tbsp (2 tbsp) oil in a medium bowl. Season with salt and pepper.
  • Layer two 24x12-inch pieces of foil.
  • Transfer to one side of the foil. Dot with 1 tbsp butter. Fold foil in half over tomato mixture and pinch edges to seal pouch. (NOTE: For 4 ppl, make 2 pouches, using 2 sheets of foil and 1 tbsp butter per pouch.) 
  • Cut zucchini lengthwise into 1/4-inch slices.
Assemble tools and season chicken
  • Place zucchini on a plate. Drizzle 1/2 tbsp (1 tbsp) oil over top, then season with salt and pepper. Toss to coat. 
  • On a large platter, gather foil-pouch tomatoes, plate with zucchini, a clean plate for cooked chicken and any grilling tools. 
  • Pat chicken dry with paper towels, then cut into 1-inch wide strips and place on another plate. Drizzle 1/2 tbsp (1 tbsp) oil over top, then season with salt and pepper. Toss to coat.
Grill chicken
  • Add chicken to one side of the grill. (TIP: Arrange perpendicular to grates to prevent them from falling through!) Close lid and grill, flipping once, until cooked through, 4-5 min per side.**   
  • Transfer to a clean plate. 
Grill veggies
  • Meanwhile, place foil pouches on the other side of the grill, close lid and grill over medium-high heat until tender, 8-9 min.
  • Add zucchini to same side of grill as tomatoes. Close lid and grill zucchini, flipping once, until tender, 3-5 min. 
  • Transfer zucchini and pouch to the same plate. 
Finish and serve
  • Roughly chop grilled chicken and zucchini. 
  • Carefully open foil pouches.
  • Add chicken, zucchini, tomato mixture and reserved pasta water to the pot with penne. Season with salt and pepper, to taste, then toss to combine. 
  • Divide grilled Tuscan chicken penne between plates. 
  • Sprinkle Parmesan over top. 
Modularity Step (under step 3)

If you've opted to get chicken breasts, cut into 1-inch wide strips, then prepare and cook them in the same way the recipe instructs you to prepare and cook the chicken breast tenders.

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