Pesto-Parm Baked Chicken Fusilli

Family Friendly

with Zucchini in Rose Sauce

8 min

Difficulty: 2/3

Italian

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

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Utensils

Parchment Paper

Baking Sheet

Large Pot

Measuring Spoons

Large Non-Stick Pan

Measuring Cups

Colander

Plastic Wrap

Rolling Pin

Tags

Family Friendly

Ingredients

Chicken Breasts

2 unit(s)

Sun-Dried Tomato Pesto

0.25 cup

Parmesan Cheese, shredded

0.25 cup

Fusilli

170 g

Tomato Sauce Base

2 tbsp

Cream Cheese

1 unit(s)

Cream Sauce Spice Blend

1 tbsp

Zucchini

1 unit(s)

Salt

0.25 tsp

Pepper

0.125 tsp

Unsalted Butter

1.5 tbsp

Preparation

Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
Add fusilli to the boiling water. Cook uncovered, stirring occasionally, until tender, 9-11 min.
Reserve 1 1/4 cups (2 cups) pasta water, then drain and return fusilli to the same pot, off heat.

Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons.
Pat chicken dry with paper towels.
Cover chicken with plastic wrap.
Using a rolling pin or heavy-bottomed pot, carefully pound each chicken breast until 1/2-inch thick. Season with salt and pepper.
Heat a large non-stick pan over medium-high heat.

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

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

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