Herby Italian Chicken
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Herby Italian Chicken

Herby Italian Chicken

with Summer Pesto Pasta Salad

Juicy Italian pan-fried chicken and baby tomatoes all tossed in creamy pesto. A meal for the whole family, perfect for a quick weeknight dinner or a family picnic at the park!

Tags:
Chef's Choice
Allergens:
Wheat
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Chicken Breasts

170 g

Rigatoni

(Contains Wheat)

¼ cup

Basil Pesto

(Contains Milk May contain Tree nuts, Sulphites)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tbsp

Italian Seasoning

(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)

unit(s)

Sweet Bell Pepper

g

Baby Heirloom Tomatoes

56 g

Baby Spinach

Not included in your delivery

¼ tsp

Salt and Pepper*

1 tbsp

Oil*

2 tsp

Salt*

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Nutrition Values

Calories740 kcal
Fat22 g
Saturated Fat6 g
Carbohydrate69 g
Sugar2 g
Dietary Fiber6 g
Protein55 g
Cholesterol130 mg
Sodium2990 mg
Trans Fat0.2 g
Potassium1000 mg
Calcium225 mg
Iron5.5 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

Strainer
Baking Sheet
Large Non-Stick Pan

Instructions

PREP
1

Wash and dry all produce.* In a large pot, add 10 cups water with 2 tsp salt. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. While water boils, halve tomatoes. Core, then cut peppers into 1/2-inch pieces. Roughly chop spinach. Pat chicken dry with paper towels, then sprinkle with 2 tsp Italian seasoning. Season with salt and pepper.

COOK RIGATONI
2

To the boiling water, add rigatoni. Cook, stirring often, until tender, 13-14 min. When rigatoni is done, drain. Transfer to a medium bowl and toss with 2 tbsp oil. Set aside in the fridge.

PREP PEPPERS
3

On a parchment-lined baking sheet, toss the peppers and remaining Italian seasoning with 1 tbsp oil. Season with salt and pepper. Set aside.

COOK CHICKEN AND PEPPERS
4

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then chicken. Cook, until golden, 1-2 min per side. Transfer to the other side of the baking sheet with peppers. Bake in middle of oven, until peppers soften and chicken is cooked through, 10-12 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)

ASSEMBLE SALAD
5

In a large bowl, whisk together pesto and 2 tbsp water. Add rigatoni, tomatoes, peppers, spinach and Parmesan. Season with salt and pepper. Toss to combine.

FINISH AND SERVE
6

Thinly slice chicken. Divide pesto pasta salad between plates and top with chicken.

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