Roasted Veggie, Sun-Dried Tomato and Chicken Pasta
with Spinach and Herby Bocconcini- Wheat
- Milk
- Sulphites
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Wheat
- Sulphites
Ingredients: Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Chicken breasts • Zucchini • Fusilli pasta (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Sweet bell pepper • Bocconcini cheese (milk) (pasteurized milk, calcium chloride, microbial enzyme, bacterial culture) • Sundried tomato pesto (milk) (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) • Parmesan cheese (milk) (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)) • Spinach • Parsley • Italian herb spice blend (sulphites) (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide) • Garlic.
Ingredients
170 g
Fusilli
(Contains: Wheat)
100 g
Bocconcini Cheese
(Contains: Milk)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Sweet Bell Pepper
28 g
Baby Spinach
1 unit(s)
Garlic, cloves
7 g
Parsley
1 unit(s)
Zucchini
5 g
Italian Herb Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
¼ cup
Sun-Dried Tomato Pesto
(Contains: Milk May be present: Soy, Sulphites)
2 unit(s)
Chicken Breasts
Not included in your delivery
0.13 tsp
Pepper*
0.38 tsp
Salt*
½ tsp
Sugar*
1 tbsp
Butter*
1 tbsp
Oil*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Bring a large pot of salted water to a boil over high (use same for 4 servings).
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- To an unlined baking sheet, add peppers, zucchini, half the Italian Herb Spice Blend and 1 tbsp (2 tbsp) oil. Season with pepper, then toss to combine.
- Roast veggies in the middle of the oven for 12-14 min, stirring halfway through, until tender.
- Meanwhile, roughly chop parsley.
- Peel, then mince or grate garlic.
- Cut or tear bocconcini into 1/2-inch pieces. Pat dry with paper towels.
- To a small bowl, add bocconcini, garlic, half the parsley and 1/4 tsp (1/2 tsp) salt. Season with pepper, then toss to coat.
- Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1/2 tbsp (1 tbsp) oil over top. Roast in the bottom of the oven for 16-18 min, until golden and cooked through.**
- To the boiling water, add fusilli. Cook for 10-12 min, until tender but still firm to the bite.
- Reserve 1/2 cup (1 cup) pasta water.
- Strain fusilli, then return to the pot, off heat.
- Meanwhile, heat a large non-stick pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then remaining Italian Herb Spice Blend. Cook for 30 sec, stirring often, until butter melts.
- Add crushed tomatoes and 1/2 tsp (1 tsp) sugar. Bring to a simmer.
- Once simmering, reduce heat to medium-low. Cook for 6-8 min, stirring occasionally, until sauce reduces slightly.
- When veggies are done roasting, turn the oven to high broil.
- To the pot with fusilli, add sauce, sun-dried tomato pesto, 1/4 (1/2 cup) reserved pasta water, spinach and roasted veggies.
- Season with salt and pepper, then toss to combine for 1 min, until spinach wilts.
- Transfer pasta to a lightly-oiled 8x8-inch baking dish (9x13-inch for 4 servings).
- Top with marinated bocconcini and Parmesan.
- Broil in the middle of the oven for 4-5 min, until cheese melts and begins to brown.
- Let roasted veggie pasta stand for 5 min, then divide between plates.
- Thinly slice slice chicken. Top plates with chicken.
- Sprinkle remaining parsley over top.
If you've opted to add chicken breast, pat dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1/2 tbsp (1 tbsp) oil over top. Roast in the bottom of the oven for 16-18 min, until golden and cooked through.**
Thinly slice slice chicken. Top plates with chicken.
