Lemony Pesto Penne, Diced Chicken and Veggies
with Herbs and Goat Cheese
Ingredients: Diced chicken breast • Zucchini • Penne pasta (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Baby tomato • Lemon • Goat cheese (milk) (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) • Basil pesto (milk) (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) • Shallot • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Parsley • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
170 g
Penne
(Contains: Wheat)
1 unit(s)
Zucchini
113 g
Baby Tomatoes
1 unit(s)
Shallot
2 unit(s)
Garlic, cloves
1 unit(s)
Lemon
½ cup
Goat Cheese, crumbled
(Contains: Milk)
¼ cup
Basil Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
2 unit(s)
Cream Cheese
(Contains: Milk)
7 g
Parsley
340 g
Chicken Breast, Diced
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Cooking Steps
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Bring a large pot of salted water to a boil over high (use same for 4 servings).
- Meanwhile, peel, then thinly slice shallot.
- Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Peel, then mince or grate garlic.
- Rough chop parsley.
- Zest lemon, then cut lemon into wedges.
- To the boiling water, add penne. Cook for 12-14 min, until tender but still firm to the bite.
- Reserve 1/2 cup (1 cup) pasta water.
- Strain penne, then return to the pot, off heat.
- Meanwhile, to an unlined baking sheet, add tomatoes and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- Broil in the middle of the oven for 5-6 min, until tomatoes burst.
- Set aside.
- Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium. When hot add 1 tbsp (2 tbsp) oil, then chicken and zucchini. Cook for 3-4 min, turning occasionally, until zucchini is tender-crisp.
- Add garlic and shallots. Cook for 1-2 min, stirring often, until fragrant and chicken is cooked through.**
- Season with salt and pepper.
- To the pan with chicken and veggies, add pesto, cream cheese, half the goat cheese, reserved pasta water and 1 tbsp (2 tbsp) oil. Cook for 3-4 min, stirring often, until sauce thickens slightly.
- Remove the pan from heat.
- Carefully pour sauce over penne in the pot.
- Add 1/2 tsp (1 tsp) lemon zest, then season with salt and pepper. Stir to combine.
- Divide lemony pesto penne between bowls.
- Top with blistered tomatoes.
- Sprinkle parsley and remaining goat cheese over top.
- Squeeze a lemon wedge over top.
If you've opted to add diced chicken breast, while pan heats, pat chicken dry with paper towels. Season with salt and pepper. When the pan is hot, add 1 tbsp (2 tbsp) oil, then zucchini and chicken. Cook for 3-4 min, stirring occasionally, until zucchini is tender-crisp. Add garlic and shallots. Cook for 1-2 min, stirring often, until fragrant and chicken is golden and cooked through.** Continue with recipe as written.
