Herb Marinated Heirloom Tomato , Chicken and Bacon Fusilli
with Sun-Dried Tomato Sauce and Zucchini- Wheat
- Milk
- Soy
- Sulphites
- May contain traces of allergens
Ingredients: Chicken breasts • Baby heirloom tomatoes • Zucchini • Fusilli pasta (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Sundried tomato pesto (milk) (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) • Red onion • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Arugula and spinach mix • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Parsley.
Ingredients
100 g
Bacon Strips
170 g
Fusilli
(Contains: Wheat)
1 unit(s)
Red Onion
227 g
Baby Heirloom Tomatoes
1 unit(s)
Zucchini
7 g
Parsley
56 g
Arugula and Spinach Mix
½ cup
Sun-Dried Tomato Pesto
(Contains: Milk May be present: Soy, Sulphites)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
2 unit(s)
Chicken Breasts
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, bring a large pot of salted water to a boil (use same for 4 servings).
- Wash and dry all produce.
- To the boiling water, add fusilli. Cook for 10-12 min, until tender but still firm to the bite.
- Reserve 1/2 cup (1 cup) pasta water.
- Strain and rinse fusilli with warm water.
- Return fusilli to the pot and set aside, off heat.
- While fusilli cooks, cut bacon into 1-inch pieces.
- Heat a large non-stick pan over medium.
- When hot, add bacon. (NOTE: For 4 servings, cook bacon in batches.) Cook for 5-8 min, flipping occasionally, until crispy.**
- Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
- Heat a separate large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**
- While bacon and chicken cook, on a clean cutting board, peel, then cut onion into 1/4-inch pieces.
- Quarter zucchini lengthwise, then cut into 1/4-inch quarter moons.
- Roughly chop parsley.
- Halve tomatoes.
- To a medium bowl, add tomatoes, half the parsley and 1 tbsp (2 tbsp) pesto. Season with salt and pepper. Stir to coat.
- When bacon is done, remove the pan from heat. Using tongs, transfer bacon to a paper towel-lined cutting board. Set aside. Discard all but 1 tbsp (2 tbsp) bacon fat.
- Reheat pan over medium. Add onions and zucchini. Cook for 3-5 min stirring often until tender-crisp.
- Thinly slice chicken.
- To pot of fusilli, add veggies, bacon, arugula and spinach mix, half the reserved pasta water, remaining pesto and remaining parsley. Season with salt and pepper. Stir to mix. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time.)
- Divide pasta between plates.
- Spoon marinated tomatoes over top. Top with chicken.
- Sprinkle Parmesan over top.
If you’ve opted to add chicken, while the bacon cooks, pat chicken dry with paper towels. Season with salt and pepper. Heat a separate large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**
Thinly slice chicken. Top plates with chicken.
