avec courgettes et une sauce rosée
Ingrédients : Poitrine de poulet • Courgette • Fusilis (semoule de blé dur, niacine, sulfate de fer, mononitrate de thiamine, riboflavine, acide folique) (blé) • Pesto de tomates séchées (tomates séchées au soleil, eau, huile de soya, huile de canola & huile d'olive extra vierge, tomates, ail, parmesan (lait, culture bactérienne, sel, lipase, chlorure de calcium, enzyme microbienne, cellulose en poudre), feuilles de basilic, sel, sucre, herbes, épices, vinaigre, acide citrique, gomme xanthane, sorbate de potassium) (lait) • Crème 35% (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) (lait) • Fromage à la crème (substances laitières, ingrédients laitiers modifiés, sel, culture bactérienne, acide lactique, gomme de guar, gomme de caroube, gomme xanthane, sorbate de potassium) (lait) • Sauce tomate (eau, pâte de tomate, amidon de maïs modifié, huile de soja, acide phosphorique, gomme xanthane, sorbate de potassium, benzoate de sodium) • Parmesan (lait pasteurisé, substances laitières modifiées, eau, amidon de maïs et/ou amidon de pomme de terre modifiés, fromage (lait, culture bactérienne, sel, enzyme microbienne, lipase), sel, acide citrique, phosphate de sodium, acide lactique, arôme, citrate de sodium, sorbate de potassium, colorant caramel, bêta-carotène, mélange antiagglomérant (fécule de pomme de terre, amidon de maïs, dextrose, sulfate de calcium, cellulose, natamycine, enzyme)) (lait) • Mélange d'épices pour sauce crémeuse (farine de blé, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium) (blé).
Allergens
Utensils
Tags
Poitrines de poulet
2 unit(s)
Pesto de tomates séchées au soleil
0.25 cup
Parmesan, râpé grossièrement
0.25 cup
Fusillis
170 g
Base de sauce tomate
2 tbsp
Crème
56 mL
Mélange d'épices pour sauce crémeuse
10 g
Courgette
1 unit(s)
Fromage à la crème
1 unit(s)
Sel*
0.13 tsp
Poivre*
0.125 tsp
Butter*
1.5 tbsp
- 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.
- 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.
- 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.**
- 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.
- 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.
- To the pan with fusilli, stir in any juices from the baking sheet.
- Divide fusilli between bowls.
- Top with chicken.
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
