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Fresh pre-cut ingredients
Ready in 25 minutes

Parmesan Chicken Breasts

with Zucchini, Caper & Roasted Pepper Gemelli

Cooking time

25 minutes




800 /serving

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
Salt & pepper (S&P)
Parchment paper
Total Fat
22 g
Saturated Fat
6 g
1060 mg
Total Carb
96 g
10 g
59 g
7 g
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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.
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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.
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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.
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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.
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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.
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Plate your dish
Divide the pasta between your bowls. Top with the chicken (slice beforehand if desired). Bon appétit!

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