Grilled Tuscan Chicken Penne
with Sun-Dried Tomato Sauce4.0(273)
Calories
:
930 kcalProtein
:
56g proteinPreparation Time
:
30 minutesDifficulty
:
MediumFamily Friendly
New
Free Griddle Contest
Allergens:
- Wheat
- Milk
- Soy
- Sulphites
- May contain traces of allergens
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
310 g
Chicken Breast Tenders
170 g
Penne
(Contains: Wheat)
1 unit
Zucchini
113 g
Baby Tomatoes
1 unit
Shallot
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
¼ cup
Sun-Dried Tomato Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
Not included in your delivery
0.13 tsp
Pepper*
¼ tsp
Salt*
2 tbsp
Oil*
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.
Utensils
•Colander
•Large Pot
•Measuring Spoons
•Measuring Cups
•Medium Bowl
•Aluminum Foil
Cooking Steps
1
- 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.
2
- 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.
3
- 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 place on another plate. Drizzle 1/2 tbsp (1 tbsp) oil over top, then season with salt and pepper. Toss to coat.
4
- Add chicken to one side of the grill. (TIP: Arrange tenders 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.
5
- 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.
6
- 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.
