with Parmesan, Fresh Peas and Corn
Ingredients: Chicken breast • Penne pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Sweet bell pepper • Sugar snap peas • Thaw-friendly corn (corn, modified vinegar) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Shallot • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • 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) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Garlic • Italian herb spice blend (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide) (sulphites).
Allergens
Utensils
Tags
Penne
170 g
Sugar Snap Peas
113 g
Sweet Bell Pepper
1 unit
Garlic, cloves
2 unit
Corn Kernels
113 g
Italian Herb Spice Blend
5 g
Cream Cheese
2 unit
Shallot
1 unit
Parmesan Cheese, shredded
0.25 cup
Cream
56 mL
Vegetable Stock Powder
7.5 g
Chicken Breasts
2 unit
Butter
1 tbsp
Salt
0.13 tsp
Pepper
0.13 tsp
Oil
0.5 tbsp
- Before starting, bring a large pot of salted water to a boil (use same for 4 servings). Preheat oven to 450°F.
- Wash and dry all produce.
- To the boiling water, add penne. Cook for 12-14 min, adding corn halfway through, until penne is tender but still firm to the bite.
- Reserve 1/4 cup (1/2 cup) pasta water.
- Strain penne and corn, then return to the pot, off heat.
- Meanwhile, peel, then cut shallot into 1/2-inch pieces.
- Peel, then mince or grate garlic.
- Trim sugar snap peas, then cut in half.
- Core, then cut pepper into 1/4-inch slices.
- Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 18-22 min, until golden and cooked through. **
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter and 1/2 tbsp (1 tbsp) oil. Swirl the pan to melt butter.
- Add peppers, shallots and snap peas. Cook for 3-4 min, stirring often, until softened.
- Add garlic and Italian Herb Spice Blend. Cook for 1-2 min, stirring constantly, until fragrant.
- To the pan, add cream cheese, stock powder, cream and reserved pasta water. Cook for 2-3 min, stirring often, until cream cheese is melted and sauce thickens slightly.
- Season with salt and pepper.
- To the pot with penne and corn, carefully pour in veggie sauce.
- Stir to combine.
- Season with salt and pepper, if you like.
- Divide pasta primavera between bowls.
- Thinly slice chicken. Top bowls with chicken.
- Sprinkle with Parmesan cheese.
If you've opted to add chicken breasts, preheat oven to 450°F.
Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the middle of the oven for 18-22 min, until golden and cooked through. **
Thinly slice chicken. Top bowls with chicken.
970
kcal
Calories
36
g
Fat
19
g
Saturated Fat
99
g
Carbohydrate
17
g
Sugar
8
g
Dietary Fiber
62
g
Protein
210
mg
Cholesterol
1400
mg
Sodium
1
g
Trans Fat
1550
mg
Potassium
250
mg
Calcium
5.5
mg
Iron
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