Pesto-Parm Baked Organic Chicken Breast 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 a rose sauce. Ingredients: Organic chicken breast • Zucchini • Fusilli pasta (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) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • 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) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat).

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Parchment Paper

Baking Sheet

Large Pot

Large Non-Stick Pan

Measuring Cups

Colander

Plastic Wrap

Rolling Pin

Tags

Family Friendly

Ingredients

Organic Chicken Breast

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

10 g

Zucchini

1 unit(s)

Salt

0.13 tsp

Pepper

0.125 tsp

Butter

1.5 tbsp

Preparation

Before starting, preheat the oven to 450˚F.
Wash and dry all produce.
Bring a large pot of salted water to a boil over high.
To the boiling water, add fusilli. Cook for 10-12 min, until tender but still firm to the bite.
Reserve 1 1/4 cup (2 cups) pasta water. Strain fusilli, then return to the 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.
When hot, add 1/2 tbsp butter, then swirl the pan to melt.
Add chicken and sear for 2 min per side, until golden. (NOTE: Don't overcrowd the pan! Cook chicken in 2 batches, using 1/2 tbsp butter per batch, if needed.)
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 for 8-10 min, until chicken is cooked through.**

When fusilli is done, return the same pan (from step 3) to medium-high.
When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
Add zucchini. Cook for 1-2 min, stirring occasionally, until slightly softened. Season with pepper.
Sprinkle Cream Sauce Spice Blend over the pan, then add tomato sauce base. Cook for 30 sec, stirring often, until fragrant and zucchini is coated.

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