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Creamy Tuscan-Style Chicken Pasta
with zucchini and tomatoes
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
Chef
Laura Alpern
We know you want delicious, we know you want simple, and we know you want pasta: we're going for three out of three here. The flavors, creamy, buttery, with the hint of sun-dried tomato, are exactly on point. The recipe is easy-to-follow, using only two pans, and, well, penne. Delicious, simple, pasta.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 2 Zucchini
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4 fl. oz. Cream Sauce Base
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8 oz. Cooked Penne Pasta
- 4 oz. Grape Tomatoes
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3 Tbsp. Sun-Dried Tomato Pesto
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¾ oz. Roasted Garlic & Herb Butter
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½ oz. Shaved Parmesan
- 1 tsp. Lemon & Herb Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) QOjo773w
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Calories770
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Carbohydrates54g
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Net Carbs48g
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Fat41g
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Protein48g
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Sodium1650mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using filets mignon, follow same instructions as chicken in Step 1, cooking until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon filets, pat dry and season flesh side with lemon and herb seasoning. Follow same instructions as chicken in Step 1, cooking, skin side up first, until browned and salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using shrimp, follow same instructions as chicken in Step 1, cooking until shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Cook the Chicken
Pat chicken breasts dry and season both sides with lemon and herb seasoning.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.While chicken cooks, continue recipe. -
2 Cook the Vegetables
Halve tomatoes lengthwise.
Trim zucchini ends, halve lengthwise, and cut into 1/2” half-moons.Place a large non-stick pan over medium heat and add 2 tsp. olive oil.Add tomatoes and zucchini to hot pan. Stir often until zucchini is lightly browned and tender, 4-5 minutes.Add a pinch of salt and pepper and stir until coated. -
3 Make the Sauce
Add cream base, butter, and pesto to hot pan. Bring to a simmer.
Once simmering, cook until slightly reduced, 1-2 minutes.Stir in pasta until heated through, 2-3 minutes.Remove from burner. -
4 Finish the Dish
Plate dish as pictured on front of card, placing chicken on pasta. Garnish with cheese. Bon appétit!
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