Summery Italian Chicken and Antipasto Pasta
with Bocconcini and Balsamic Glaze
Savour this rich juicy chicken, seasoned with an herbaceous spice blend and paired with a vibrant antipasto pasta salad. Its a feast for the eyes and the belly!
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.
Ingredients
2 unit(s)
Chicken Breasts
100 g
Bocconcini Cheese
(Contains: Milk)
170 g
Cavatappi
(Contains: Wheat)
2 unit(s)
Mini Sweet Pepper
1 unit(s)
Zucchini
7 g
Basil
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
½ cup
Sun-Dried Tomato Pesto
(Contains: Milk May contain traces of: Tree nuts, Soy, Sulphites)
30 g
Mixed Olives
(May contain traces of: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
5 g
Italian Herb Spice Blend
(Contains: Sulphites May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
2 tbsp
Balsamic Glaze
(Contains: Sulphites May contain traces of: Milk, Mustard, Egg, Sesame, Wheat, Gluten, Crustaceans, Soy, Fish)
Not included in your delivery
tbsp
Oil*
tsp
Sugar*
tsp
Salt*
tsp
Pepper*
Nutrition Values
Utensils
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.
- To the boiling water, add cavatappi. Cook uncovered for 8-9 min, stirring occasionally, until tender.
- Reserve 1/4 cup (1/2 cup) pasta water. Drain cavatappi, then rinse under cold water until cool and return to the same pot.
- Halve zucchini lengthwise, then cut into 1/4 inch-half moons.
- Remove stem from peppers, then cut into 1/2-inch rounds.
- To an unlined baking sheet, add zucchini, peppers, 1/2 tbsp (1 tbsp) oil and half the Italian herb Spice Blend. Season with salt and pepper. Toss to coat.
- Roast in the bottom of the oven for 8-10 min, stirring halfway until tender-crisp and golden.
- Heat a large non-stick pan over medium-high heat.
- While pan heats, pat chicken dry with paper towels. Season with remaining Italian-Herb Spice Blend, salt and pepper.
- When pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden.
- Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 7-9, until cooked through.** ADD TO TRAY WITH VEGGIES?
- Drain olives, then tear or cut in half.
- Tear or cut bocconcini into bite sized pieces. Season with salt and pepper.
- Remove basil leaves from stems.
- To pot of cavatappi, add pesto, olives, veggies and bocconcini. Season with salt and pepper. Stir to mix. Balsamic glaze??
- Thinly slice chicken.
- Divide pasta between plates.
- Top with chicken.
- Tear basil leaves overtop.
- Drizzle balsamic glaze overtop.
