with Bocconcini and Sun-Dried Tomato Pesto
Ingredients: Chicken breast • Zucchini • Cavatappi (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) • Bocconcini cheese (pasteurized milk, calcium chloride, microbial enzyme, bacterial culture) (milk) • Sweet bell pepper • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Fresh basil • Italian herb spice blend (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide) (sulphites).
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Bocconcini Cheese
100 g
Cavatappi
170 g
Mini Sweet Pepper
3 unit(s)
Zucchini
1 unit(s)
Basil
7 g
Sun-Dried Tomato Pesto
0.5 cup
Mixed Olives
60 g
Italian Herb Spice Blend
5 g
Oil
1.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- 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.
- Meanwhile, halve zucchini lengthwise, then cut into 1/4 inch-half moons.
- Halve peppers lengthwise, then remove stems. Cut peppers into 1/2-inch half moons.
- To an unlined baking sheet, add zucchini, peppers, half the Italian Herb Spice Blend and 1 tbsp (2 tbsp) oil. Toss to coat.
- Roast veggies in the bottom of the oven for 10-12 min, stirring halfway, until tender-crisp and golden.
- 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.
- Meanwhile, heat a large non-stick pan over medium-high.
- While pan heats, pat chicken dry with paper towels. Season with remaining Italian Herb Spice Blend, salt and pepper.
- When pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden.
- Transfer chicken to an unlined baking sheet. Spread 1/2 tbsp pesto over each breast. Roast in the middle of the oven for 7-9 min, until cooked through.**
- While chicken cooks, 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 the pot of cavatappi, add olives, roasted veggies and remaining pesto. Stir to coat.
- Thinly slice chicken.
- Divide pasta salad between plates.
- Top with chicken and bocconcini.
- Tear basil leaves over top.
970
kcal
Calories
47
g
Fat
12
g
Saturated Fat
78
g
Carbohydrate
8
g
Sugar
7
g
Dietary Fiber
63
g
Protein
155
mg
Cholesterol
1120
mg
Sodium
0.4
g
Trans Fat
1400
mg
Potassium
850
mg
Calcium
4.5
mg
Iron
with Mozzarella, Parmesan and and Crispy Shallots