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Pesto-Parm Baked Chicken Fusilli
Very High Fibre
Family Friendly
Pesto-Parm Baked Chicken Fusilli

with Zucchini and Rosé Sauce

8 min
Difficulty: 2/3
Italian

Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount. Ingredients: Chicken breast • Zucchini • Fusilli pasta (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Sundried tomato pesto (milk) (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) • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Parmesan cheese (milk) (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)) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide).

Allergens

Wheat
Crustaceans
Peanuts
Tree nuts
Soy
May contain traces of allergens
Milk
Egg
Mustard
Wheat
Sulphites
Gluten
Sesame
Fish

Utensils

Large Non-Stick Pan
Parchment Paper
Colander
Measuring Cups
Baking Sheet
Large Pot
Plastic Wrap
Rolling Pin

Tags

30-min-or-less
Very High Fibre
Classic-euro-dishes
Family Friendly
Pasta-noodles
Ingredients
Chicken Breasts

Chicken Breasts

2 unit(s)

Sun-Dried Tomato Pesto

Sun-Dried Tomato Pesto

0.25 cup

Parmesan Cheese, shredded

Parmesan Cheese, shredded

0.25 cup

Fusilli

Fusilli

170 g

Tomato Sauce Base

Tomato Sauce Base

2 tbsp

Cream

Cream

56 mL

Cream Sauce Spice Blend

Cream Sauce Spice Blend

10 g

Zucchini

Zucchini

1 unit(s)

Cream Cheese

Cream Cheese

1 unit(s)

Salt*

Salt*

0.13 tsp

Pepper*

Pepper*

0.125 tsp

Butter*

Butter*

1.5 tbsp

Preparation
1
Cook pasta
  • 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 (use same for 4 servings).
  • To the boiling water, add fusilli. Cook for 10-12 min, until tender but still firm to the bite.
  • Reserve 1 1/4 cups (2 cups) pasta water. Strain fusilli, then return to the pot, off heat.
2
Prep zucchini and chicken
  • 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 chicken with salt and pepper.
3
Cook chicken
  • 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 with Parmesan.
  • Roast in the top of the oven for 8-10 min, until chicken is cooked through.**
4
Cook zucchini
  • 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.
5
Finish fusilli
  • To the pan, add cream cheese, cream, fusilli and 1 cup (1 1/2 cups) reserved pasta water. Bring to a simmer, stirring often, to combine.
  • 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.
6
Finish and serve
  • To the pan with fusilli, stir in any juices from the baking sheet.
  • Divide fusilli between bowls.
  • Top with chicken.
Nutrition per serving

920

kcal

Calories

42

g

Fat

21

g

Saturated Fat

77

g

Carbohydrate

7

g

Sugar

6

g

Dietary Fiber

57

g

Protein

215

mg

Cholesterol

1120

mg

Sodium

1

g

Trans Fat

1300

mg

Potassium

225

mg

Calcium

4

mg

Iron

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