Pesto-Parm Baked Chicken Fusilli
with Zucchini in Rose Sauce
Sun-dried tomato pesto and Parmesan topped chicken breasts are baked to juicy perfection and served with fusilli in rose sauce.
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
2 unit(s)
Chicken Breasts
¼ cup
Sun-Dried Tomato Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
170 g
Fusilli
(Contains: Wheat)
2 tbsp
Tomato Sauce Base
(May contain traces of: Soy, Sulphites, Wheat, Crustaceans, Milk, Sesame, Fish, Mustard, Egg)
1 unit(s)
Cream Cheese
(Contains: Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Soy, Sulphites, Milk, Sesame, Mustard, Tree nuts, Peanuts)
1 unit(s)
Zucchini
Not included in your delivery
¼ tsp
Salt*
0.13 tsp
Pepper*
1.5 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Add fusilli to the boiling water. Cook uncovered, stirring occasionally, until tender, 9-11 min.
- Reserve 1 1/4 cups (2 cups) pasta water, then drain and return fusilli to the same pot, off heat.
- Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- Pat chicken dry with paper towels.
- Cover chicken with plastic wrap.
- Using a rolling pin or heavy-bottomed pot, carefully pound each chicken breast until 1/2-inch thick. Season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp butter, then swirl the pan to melt. (NOTE: Don't overcrowd the pan! Cook chicken in 2 batches, using 1/2 tbsp butter per batch, if needed.)
- Add chicken, and sear until golden-brown, 2 min per side.
- Transfer chicken to a parchment-lined baking sheet. Spread half the pesto over tops of chicken, then sprinkle Parmesan over top.
- Roast in the top of the oven until chicken is cooked through, 8-10 min.**
- When fusilli is done, return the same pan to medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
- Add zucchini. Cook, stirring occasionally, until slightly softened, 1-2 min. Season with pepper.
- Sprinkle Cream Sauce Spice Blend over the pan, then add tomato sauce base. Cook, stirring often, until fragrant and zucchini is coated, 30 sec.
- Add cream cheese, fusilli and 1 cup (1 1/2 cups) reserved pasta water to the pan. Bring to a simmer, stirring often, to combine cream cheese.
- Simmer, stirring often, until sauce thickens slightly and zucchini is tender-crisp, 2-3 min. (TIP: Add reserved pasta water, 1 tbsp at a time, if sauce reduces too fast.)
- Remove the pan from heat, then stir in remaining pesto. Season with salt and pepper, to taste.
- Stir in any juices from the baking sheet into the pan with fusilli.
- Divide fusilli between plates.
- Top with chicken.
