Juicy Italian pan-fried chicken with pasta and veggies tossed in creamy pesto. A meal for the whole family, perfect for a quick weeknight dinner or a backyard picnic!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Basil Pesto(ContainsMilk, Soy)
Sweet Bell Pepper
Salt and Pepper*
Before starting, preheat the oven to 425°F.Wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. While water comes to a boil, core, then cut peppers into 1/2-inch pieces. Trim bottom 1-inch from asparagus and discard, then cut spears into 1-inch pieces. Pat chicken dry with paper towels, then sprinkle with 1 tsp Italian seasoning (dbl for 4 ppl). Season with salt and pepper.
Add the rigatoni to the large pot of boiling water. Cook, stirring often, until tender, 13-14 min. When rigatoni is done, drain. Transfer to a medium bowl and toss with 1 tbsp oil (dbl for 4 ppl). Set aside in the fridge.
Toss the peppers, asparagus and remaining Italian seasoning with 1/2 tbsp oil (dbl for 4 ppl) on a parchment -lined baking sheet. Season with salt and pepper. Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook, until golden, 3-4 min per side. Transfer to the baking sheet with the veggies. Bake in middle of oven, until veggies are tender-crisp and chicken is cooked through, 10-12 min.**
While veggies and chicken cooks, whisk together pesto and 1 tbsp water (dbl for 4 ppl) in a large bowl. When the chicken and veggies are done add the rigatoni, roasted veggies and Parmesan to the large bowl with the pesto. Season with salt and pepper. Toss to combine.
Thinly slice chicken. Divide pesto pasta salad between plates and top with chicken.