Bocconcini & Roasted Veggie with Chicken Breasts Pasta

Bocconcini & Roasted Veggie with Chicken Breasts Pasta

Name: Bocconcini & Roasted Veggie with Chicken Breasts Pasta with sun-dried tomato pesto
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 100 g Bocconcini Cheese; 170 g Spaghetti; 1 unit(s) Zucchini; 2 unit(s) Tomato; ¼ cup Sun-Dried Tomato Pesto; 2 unit(s) Garlic, cloves; 1 tbsp Italian Herb Spice Blend; 1 unit(s) Sweet Bell Pepper; 2 unit(s) Chicken Breasts; ¼ tsp Salt*; 2 tbsp Butter*; 0.13 tsp Pepper*; 1 tbsp Oil*

with sun-dried tomato pesto

Save up to $140 today!

This bright pasta brings a touch of summer to your table, no matter the month. Roasted zucchini and peppers, along with pan-fried tomatoes make a perfect pairing for mozzarella. Buon appetito!

Tags:

Veggie

Allergens:

Milk

•Wheat

•Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

100 g

Bocconcini Cheese

(Contains Milk)

170 g

Spaghetti

(Contains Wheat)

1 unit(s)

Zucchini

2 unit(s)

Tomato

¼ cup

Sun-Dried Tomato Pesto

(Contains Milk May contain Soy, Sulphites)

2 unit(s)

Garlic, cloves

1 tbsp

Italian Herb Spice Blend

(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)

1 unit(s)

Sweet Bell Pepper

2 unit(s)

Chicken Breasts

Not included in your delivery

¼ tsp

Salt*

2 tbsp

Butter*

0.13 tsp

Pepper*

1 tbsp

Oil*

Nutrition Values

Calories970 kcal

Fat43 g

Saturated Fat17 g

Carbohydrate82 g

Sugar11 g

Dietary Fiber8 g

Protein64 g

Cholesterol185 mg

Sodium850 mg

Trans Fat1 g

Potassium1450 mg

Calcium850 mg

Iron7.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Strainer

•Large Pot

•Measuring Cups

•Large Non-Stick Pan

Instructions

Drain bocconcini, then cut into 1/2-inch pieces. Season with salt and pepper. Set aside.
Cut zucchini into 1/4-inch half-moons.
Cut pepper into 1/2-inch pieces.
Cut tomatoes into 1/2-inch pieces.
Peel, then mince or grate garlic.

To a parchment-lined baking sheet, add zucchini, peppers, Italian Herb Spice Blend and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
Roast on the middle rack of the oven for 12-14 min, until veggies are tender and golden.

Meanwhile, to the boiling water, add spaghetti.
Cook for 12-13 min, until tender but still firm to the bite.
Reserve 1/3 cup (2/3 cup) pasta water.
Strain spaghetti, then return to the pot, off heat.

In a large non-stick pan, heat 2 tbsp (4 tbsp) butter over medium heat.
When the pan is hot, add tomatoes. Cook for 3 min, stirring occasionally.
Add garlic. Cook for 1-2 min, until tomatoes have released their juices and garlic is fragrant.
Add reserved pasta water.* Bring to a boil over high.
Once boiling, reduce heat to low and simmer for 2-3 min, stirring occasionally, until saucy and slightly thickened. Season with salt and pepper, to taste.

Add tomato-garlic sauce, roasted veggies, bocconcini and sun-dried tomato pesto to the pot with spaghetti.
Season with salt and pepper, then toss to combine. (TIP: If sauce is still loose, cook everything together over medium heat for a few minutes, stirring often!)

Divide pasta between bowls.
Enjoy!