with Plant-Based Cheese-Pesto Toast
Ingredients: Tomatoes • Chicken tenders • Sandwich bun (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Spaghetti (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Plant based mozzarella cheese (water, coconut oil, modified potato starch, modified corn starch, corn starch, sea salt, flavour, olive extract, carotene) • Basil pesto (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) (milk) • Shallot • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites) • Fresh basil • Garlic • Italian herb spice blend (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide) (sulphites) • Chili flakes.
Allergens
Utensils
Tags
Spaghetti
170 g
Shallot
1 unit(s)
Garlic, cloves
2 unit(s)
Basil Pesto
0.25 cup
Mixed Olives
30 g
Plant-Based Mozzarella Cheese, shredded
0.75 cup
Chili Flakes
4 g
Italian Herb Spice Blend
5 g
Tomato
2 unit(s)
Basil
7 g
Balsamic Vinegar
1 tbsp
Sandwich Bun
2 unit(s)
Chicken Breast Tenders
310 g
Oil
2 tbsp
Salt
2 tsp
Pepper
0.13 tsp
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Bring a large pot of salted water to a boil (use same for 4 servings).
- To the boiling water, add spaghetti. Cook uncovered for 10-12 min, stirring occasionally, until tender.
- Reserve 1/3 cup (2/3 cup) pasta water, then drain and return spaghetti to the same pot, off heat.
- Meanwhile, cut tomato into 1/4-inch pieces.
- Thinly slice basil.
- Halve buns.
- Peel, then cut shallot into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- Drain, then roughly chop olives.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.**
- To a medium bowl, add tomatoes, shallots, olives, garlic, half the basil, balsamic vinegar and 2 tbsp (4 tbsp) oil. Season with Italian Herb Spice Blend, salt and pepper, then stir to combine.
- On a foil-lined baking sheet, arrange buns cut-side up.
- Spread pesto on buns. Sprinkle half the plant-based cheese over top. Toast in the middle of the oven for 5-6 min, until edges are golden-brown. (TIP: Keep an eye on buns so they don't burn!)
- To the pot with spaghetti, add reserved pasta water and bruschetta mixture, then bring to a simmer over medium-high. Once simmering, cook for 3-5 min, stirring often, until fragnant. Season with salt and pepper.
- Slice chicken.
- Divide spaghetti between bowls. Sprinkle some chili flakes over top, if you like. (Tip: 1/8 tsp is mild, 1/4 tsp is medium and 1/2 tsp is spicy!)
- Divide chicken between bowls.
- Sprinkle remaining plant-based cheese and basil over top.
- Serve cheesy pesto bread alongside.
If you've opted to add chicken, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.**
Slice chicken. Top bowls with chicken.
1140
kcal
Calories
42
g
Fat
15
g
Saturated Fat
134
g
Carbohydrate
10
g
Sugar
10
g
Dietary Fiber
60
g
Protein
125
mg
Cholesterol
3830
mg
Sodium
0.1
g
Trans Fat
1450
mg
Potassium
125
mg
Calcium
8
mg
Iron
with Plant-Based Cheese-Pesto Toast
