

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.

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.

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