avec herbes fraîches et fromage de chèvre
Ingrédients : Poitrines de poulet • Courgette • Pennes (blé) (semoule de blé dur, niacine, sulfate de fer, mononitrate de thiamine, riboflavine, acide folique) • Petites tomates • Citron • Fromage de chèvre (lait) (lait de chèvre pasteurisé, cellulose en poudre, sel marin, sorbate de potassium, culture bactérienne, enzyme microbienne) • Pesto au basilic (lait) (basilic (basilic, huile de tournesol, sel, acide ascorbique), eau, huile de soya, huile de canola et huile d'olive extra vierge, flocons de pommes de terre, persil, graines de tournesol, ail, parmesan (lait, culture bactérienne, sel, lipase, chlorure de calcium, présure/enzyme microbienne, cellulose en poudre), sel, épice, amidon de maïs modifié, levure nutritionnelle, acide citrique, gomme xanthane, sorbate de potassium) • Échalote • Fromage à la crème (lait) (substances laitières, ingrédients laitiers modifiés, sel, culture bactérienne, acide lactique, gomme de guar, gomme de caroube, gomme xanthane, sorbate de potassium) • Persil • Ail.
Allergens
Tags
Poitrines de poulet
2 unit(s)
Pennes
170 g
Courgette
1 unit(s)
Petites tomates
113 g
Échalote
1 unit(s)
Gousses d'ail
2 unit(s)
Citron
1 unit(s)
Fromage de chèvre, émietté
0.5 cup
Pesto au basilic
0.25 cup
Fromage à la crème
2 unit(s)
Persil
7 g
Huile*
2 tbsp
Poivre*
0.125 tsp
Sel*
0.25 tsp
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Bring a large pot of salted water to a boil over high (use same for 4 servings).
- Meanwhile, peel, then thinly slice shallot.
- Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
- Peel, then mince or grate garlic.
- Rough chop parsley.
- Zest lemon, then cut lemon into wedges.
- To the boiling water, add penne. Cook for 12-14 min, until tender but still firm to the bite.
- Reserve 1/2 cup (1 cup) pasta water.
- Strain penne, then return to the pot, off heat.
- Meanwhile, to an unlined baking sheet, add tomatoes and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- Broil in the middle of the oven for 5-6 min, until tomatoes burst.
- Set aside.
- Meanwhile, heat a large non-stick pan over medium.
- While pan heats, pat chicken dry with paper towels. Cut into 1-inch pieces. Season with salt and pepper.
- When hot, add 1/2 tbsp (1 tbsp) oil, then zucchini and chicken. Cook for 3-4 min, stirring occasionally, until zucchini is tender-crisp.
- Add garlic and shallots. Cook for 1-2 min, stirring often, until fragrant and chicken is golden and cooked through.**
- Season with salt and pepper.
- To the pan with veggies and chicken, add pesto, cream cheese, half the goat cheese, reserved pasta water and 1 tbsp (2 tbsp) oil. Cook for 3-4 min, stirring often, until sauce thickens slightly.
- Remove the pan from heat.
- Carefully pour sauce over penne in the pot.
- Add 1/2 tsp (1 tsp) lemon zest, then season with salt and pepper. Stir to combine.
- Divide lemony pesto penne between bowls.
- Top with blistered tomatoes.
- Sprinkle parsley and remaining goat cheese over top.
- Squeeze a lemon wedge over top.
If you've opted to add chicken breasts, while pan heats, pat chicken dry with paper towels. Cut into 1-inch pieces. Season with salt and pepper. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then zucchini and chicken. Cook for 3-4 min, stirring occasionally, until zucchini is tender-crisp. Add garlic and shallots. Cook for 1-2 min, stirring often, until fragrant and chicken is golden and cooked through.** Continue with recipe as written.
940
kcal
Calories
40
g
Fat
13
g
Saturated Fat
83
g
Carbohydrate
11
g
Sugar
7
g
Dietary Fiber
60
g
Protein
170
mg
Cholesterol
870
mg
Sodium
0.5
g
Trans Fat
1450
mg
Potassium
175
mg
Calcium
4.5
mg
Iron
