Parmesan Chicken Breasts

with Zucchini, Caper & Roasted Pepper Gemelli

Cooking time

25 minutes

Servings

2/4

Calories

800 /serving

Parmesan Chicken Breasts

with Zucchini, Caper & Roasted Pepper Gemelli

There’s a pasta party going on right here. Mingling in one corner we’ve got oven-hot chunks of zucchini, ready-made roasted pepper and briny capers for a bit of fun. They meet up with al dente gemelli noodles, looking good with their characteristic sauce-clinging shape. Arriving last but not least to the scene are roasted chicken breasts with Mediterranean-minded seasonings and a topping of melted Parmesan cheese. The guest list is complete, let’s eat!

We will send you:

2 Chicken breasts
15ml Minced garlic
2 Zucchini
100ml Tomato sauce
10g Capers
1 Roasted pepper
225g Gemelli
25g Shaved Parmesan (contains rennet)
7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)

Contains: Milk, Wheat

You will need:

Medium pot
Large pan
Sheet pan
Olive oil
Oil
Salt & pepper (S&P)
Parchment paper
Strainer

Total Fat
22 g

Saturated Fat
6 g

Sodium
1060 mg

Total Carb
96 g

Sugars
10 g

Protein
59 g

Fibre
7 g

Preparation

Roast the chicken & zucchini

Place the oven rack in the top position and preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Quarter the zucchini lengthwise; cut into bite-size pieces. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Pat the chicken dry with paper towel; season with the remaining spices and S&P. Add the chicken* to the pan and roast, flipping halfway, 20 to 25 min., until cooked through.

Boil the pasta

Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, 10 to 12 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.

Broil the chicken & zucchini

When the chicken and zucchini are cooked through, switch the oven to broil. Sprinkle the chicken with the cheese and broil, 1 to 2 min., until the cheese is melted and golden.

Make the sauce

Roughly chop the roasted pepper. In a large pan, heat a drizzle of olive oil on medium-high. Sauté the garlic, 30 sec. to 1 min., until fragrant. Add the capers, roasted pepper, tomato sauce and S&P; bring to a boil.

Combine the pasta

To the pan of sauce, add the pasta, zucchini and ½ the reserved cooking water. Cook, stirring often, 2 to 3 min., until combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.