Grilled Tuscan Chicken Thighs 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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
170 g
Penne
(Contains Wheat)
1 unit(s)
Zucchini
113 g
Baby Tomatoes
1 unit(s)
Shallot
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
Pepper*
¼ tsp
Salt*
2 tbsp
Oil*
2 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
- 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.
- 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.
- 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.
- Place chicken on another plate. Drizzle 1/2 tbsp (1 tbsp) oil over top, then season with salt and pepper. Toss to coat.
- Add chicken to one side of the grill. (TIP: Arrange chicken 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.
- 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.
- 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.
If you've opted to get chicken thighs, 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.
