Chicken Fusilli Italiano
with Roasted Vegetables
Pasta night is always an occasion worth celebrating, and this recipe has plenty to cheer about. First there are the fusilli pasta spirals, which bring the fun with their bouncy shape. Then there are the pieces of tender chicken and bites of zucchini, which make things wholesome and hearty. But just in case that wasn’t enough, everything gets tossed in a creamy tomato sauce with Parmesan that coats it all in deliciousness.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Zucchini
1 unit
Yellow Onion
2 unit
Roma Tomato
4 clove
Garlic
1.5 tablespoon
Tuscan Heat Spice
12 ounce
Fusilli Pasta
(Contains Wheat)
20 ounce
Chicken Breast Strips
4 tablespoon
Tomato Paste
2 ounce
Cream Cheese
(Contains Milk)
2 ounce
Parmesan Cheese
(Contains Milk)
Not included in your delivery
6 teaspoon
Olive Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Adjust rack to upper position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Trim ends from zucchini, then halve lengthwise. Slice crosswise into ¼-inch-thick half-moons. Halve, peel, and thinly slice onion. Cut tomatoes into 1-inch-thick wedges. Mince garlic.
Toss zucchini and onion on a baking sheet with half the garlic, ½ TBSP Tuscan heat spice (we’ll use more in step 4), a large drizzle of olive oil, and a pinch of salt and pepper. Roast in oven until just softened, about 10 minutes. Remove from oven and carefully push slices toward one side of baking sheet.
Toss tomatoes, a large drizzle of olive oil, and a pinch of salt and pepper on empty side of baking sheet. Return to oven and roast until all veggies are browned and tender, 5-7 minutes. Meanwhile, add fusilli to pot of boiling water. Cook until al dente, 10-12 minutes. Reserve 1½ cups pasta cooking water, then drain and set aside.
Heat a large drizzle of olive oil in pot used for pasta over medium-high heat. Add chicken and season with a pinch of salt and pepper and 1 TBSP Tuscan heat spice (save the rest for another use). Cook, stirring occasionally, until browned and cooked through, about 5 minutes.
Add 4 TBSP tomato paste (we sent more) and remaining garlic to pot. Cook, stirring occasionally, until fragrant, 1-2 minutes. Stir in cream cheese and 1 cup pasta cooking water. Add fusilli, veggies, half the Parmesan, and 2 TBSP butter. Stir until well combined. (TIP: Add more pasta cooking water, a little at a time, if needed to achieve a creamy consistency.) Remove from heat; season with salt and pepper.
Divide pasta between bowls. Sprinkle with remaining Parmesan and serve.
