Pesto-Parm Baked Chicken Thighs Fusilli

Name: Pesto-Parm Baked Chicken Thighs Fusilli with Zucchini in Rosé Sauce
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 280 g Chicken Thighs; ¼ cup Sun-Dried Tomato Pesto; ¼ cup Parmesan Cheese, shredded; 170 g Fusilli; 2 tbsp Tomato Sauce Base; 1 unit(s) Cream Cheese; 10 g Cream Sauce Spice Blend; 1 unit(s) Zucchini; 0.13 tsp Salt*; 0.13 tsp Pepper*; 1.5 tbsp Butter*

with Zucchini in Rosé Sauce

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Sun-dried tomato pesto and Parmesan-topped chicken thighs are baked to juicy perfection and served with fusilli in a rosé sauce.

Ingredients: Chicken thighs • Zucchini • Fusilli pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Sundried tomato pesto (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) (milk) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Parmesan cheese (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)) (milk) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat).

Tags:

Family Friendly

Allergens:

Milk

•Wheat

The quantities provided above are averages only.

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

Preparation Time30 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

280 g

Chicken Thighs

¼ cup

Sun-Dried Tomato Pesto

¼ cup

Parmesan Cheese, shredded

170 g

Fusilli

2 tbsp

Tomato Sauce Base

1 unit(s)

Cream Cheese

10 g

Cream Sauce Spice Blend

1 unit(s)

Zucchini

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

1.5 tbsp

Butter*

Nutrition Values

Calories760 kcal

Fat31 g

Saturated Fat12 g

Carbohydrate76 g

Sugar7 g

Dietary Fiber6 g

Protein46 g

Cholesterol170 mg

Sodium1130 mg

Trans Fat1 g

Potassium1050 mg

Calcium200 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

•Colander

•Large Pot

•Measuring Cups

•Rolling Pin

•Plastic Wrap

•Parchment Paper

•Baking Sheet

•Large Non-Stick Pan

Cooking Steps

Before starting, preheat the oven to 450˚F.
Wash and dry all produce.
Bring a large pot of salted water to a boil over high.
To the boiling water, add fusilli. Cook for 10-12 min, until tender but still firm to the bite.
Reserve 1 1/4 cup (2 cups) pasta water. Strain fusilli, then return to the pot, off heat.

Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons.
Pat chicken dry with paper towels. Season with salt and pepper.

Heat a large non-stick pan over medium-high.
When hot, add 1/2 tbsp butter, then swirl the pan to melt.
Add chicken and sear for 2 min per side, until golden. (NOTE: Don't overcrowd the pan! Cook chicken in 2 batches, using 1/2 tbsp butter per batch, if needed.)
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 for 8-10 min, until chicken is cooked through.**

When fusilli is done, return the same pan (from step 3) to medium-high.
When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
Add zucchini. Cook for 1-2 min, stirring occasionally, until slightly softened. Season with pepper.
Sprinkle Cream Sauce Spice Blend over the pan, then add tomato sauce base. Cook for 30 sec, stirring often, until fragrant and zucchini is coated.

To the pan, add cream cheese, fusilli and 1 cup (1 1/2 cups) of reserved pasta water. Bring to a simmer, stirring often, to combine cream cheese.
Simmer for 2-3 min, stirring often, until sauce thickens slightly and zucchini is tender-crisp. (TIP: Add more reserved pasta water, 1 tbsp at a time, if sauce reduces too fast.)
Remove the pan from heat, then stir in the remaining pesto. Season with salt and pepper, if you like.