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Dinner to lunch

Dinner + Lunch Combo: Chicken Breasts & Pesto Veggies

with Kale, Olives & Gemelli + in Chunky Minestrone Soup

Cooking time

30 minutes

Servings

2/4

Calories

830 /serving

One order, two meals… no sweat! With our Dinner + Lunch Combo recipe option, you’ve got all the ingredients for an evening meal covered, plus a marvellous mise en place for a midday feast. We’re taking Italian-themed ingredients in two delicious directions this week. Boil up gemelli, sear chicken breasts in Mediterranean-minded seasonings, and sauté carrots and zucchini in tomato pesto. For supper, toss the pasta with kale and green olives, and top with sliced chicken. A near-instant lunchtime soup comes together with demi-glace plus the remaining cooked pasta, veggies and bite-size pieces of chicken. Minestrone à la minute! ***Lunch cooking time: 10 min. Calories: 470/serving. **Nutritional facts: Total fat: 14 g | Saturated fat: 2 g | Sodium: 360 mg | Total carb: 43 g | Sugars: 8 g | Protein: 46 g | Fibre: 4 g. *See below for dinner nutritional facts.

We will send you:

  • 4 Chicken breasts
  • 200g Carrots
  • 2 Zucchini
  • 1 Onion (or shallot)
  • ½ Bunch of kale
  • 60g Sun-dried tomato pesto
  • 30g Vegetable demi-glace
  • 225g Gemelli
  • 30g Green olives
  • 25g Grana Padano (contains rennet)
  • 10g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)

Contains: Eggs, Milk, Cashews, Wheat

You will need:

Large pot
Large pan
Strainer
Peeler
Olive oil
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
33 g
Saturated Fat
15 g
Sodium
2220 mg
Total Carb
80 g
Sugars
12 g
Protein
60 g
Fibre
9 g
Preparation
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Boil the pasta
Bring a large pot of salted water to a boil. Add the pasta; stir gently to separate. Boil, 10 to 12 min., until al dente. Reserving 1 cup cooking water (double for 4 portions), drain and toss with a drizzle of olive oil to prevent sticking. Set ⅔ of the pasta aside in a warm spot and the remaining ⅓ in the fridge for lunch.
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Cook the chicken
In a large pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with ½ the spices and S&P. Cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan. Let rest for 5 min. before slicing against the grain. Cut ½ the chicken into bite-size pieces and set aside in the fridge for lunch.
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Mise en place
Peel and halve the carrots lengthwise; thinly slice crosswise into half-moons. Quarter the zucchini lengthwise; cut crosswise into bite-size pieces. Remove the kale leaves from the stems; roughly chop the leaves. Roughly chop the olives. Peel, halve and small-dice the onion.
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Sauté the vegetables
In the reserved pan, heat a drizzle of oil on medium-high. Sauté the carrots and onion, 2 to 4 min., until beginning to soften. Add the zucchini and sauté, 2 to 4 min., until tender; season with the remaining spices and S&P. Add the pesto and stir well. Set ½ the vegetables aside in the fridge for lunch.
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Dinner: Combine the pasta & serve
To the pan of vegetables, add the olives, kale and ½ the reserved cooking water. Sauté, 2 to 3 min., until the kale has wilted; season with S&P. Add the pasta and 2 tbsp butter (double for 4 dinner portions). Cook, stirring frequently, 1 to 2 min., until combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Divide the pasta between your plates. Top with the chicken and cheese. Bon appétit!
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Lunch: Make the soup & serve
When you’re ready for lunch, in a large pot, combine the demi-glace, remaining chicken, remaining vegetables, remaining pasta and 4 cups water (double for 4 lunch portions). Bring to a boil; season with S&P. Divide the soup between your bowls. Top with a drizzle of olive oil. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.