Broccoli & Chicken Pesto Pasta
with Marinated Mozzarella
Try something different tonight with this veggie pasta! We've given broccoli pasta a lift with silky marinated mozzarella, toasty pine nuts and herbaceous pesto!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
170 g
Rigatoni
(Contains Wheat)
1 tbsp
Italian Seasoning
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
125 g
Fresh Mozzarella
(Contains Milk)
227 g
Broccoli, florets
¼ cup
Basil Pesto
(Contains Milk)
50 g
Shallot
2 unit
Garlic, cloves
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
113 g
Baby Tomatoes
28 g
Pine nuts
(Contains Pine nuts/Noix de pin)
2 unit
Chicken Breasts
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, rip or tear mozzarella into bite-sized pieces into a medium bowl.Add 1 tbsp oil (dbl for 4 ppl), Italian Seasoning and vinegar. Season with salt and pepper, then toss to combine.
Finely chop broccoli. Peel, then cut shallot into 1/4-inch pieces. Peel, then mince or grate garlic. Halve tomatoes. Pat chicken dry with paper towels. Cut into 1-inch pieces on a separate cutting board.
Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and return rigatoni to the same pot, off heat.
Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook, stirring often, until golden-brown and cooked through, 4-5 min per side.**Transfer chicken to a plate. Set aside.
Reheat the same pan over medium. When hot, add 2 tbsp oil (dbl for 4 ppl), then pine nuts, shallots and garlic. Season with salt and pepper. Cook, stirring often, until pine nuts are slightly toasted and shallots have softened, 3-4 min. Increase heat to medium-high. Add broccoli. Season with salt and pepper. Cook, stirring often, until broccoli is tender-crisp, 4-5 min.Add pesto, chicken and reserved pasta water to the pan. Bring to a simmer, then reduce heat to medium, stirring until combined, 1-2 min.
Add sauce, Parmesan and tomatoes to the pot with rigatoni. Stir to combine.Divide pasta between bowls. Top with marinated mozzarella.
