Balsamic Chicken Dinner
with a Chicken Pesto Pasta for Lunch
Cook it once, eat it twice: tonight’s dinner extras transform into tomorrow’s lunch. That’s thanks to special added ingredients that can easily be heated up, even at the office (your coworkers will be amazed, trust us). For the first meal in this 2-in-1 recipe, you’ve got chicken, green beans, and potatoes with a bit of balsamic and Parmesan for an Italian accent. The next day, it turns into a pesto pasta lunch that comes together with just a few stirs.
The nutrient information for the Chicken Pesto Pasta Lunch is as follows: Calories 750, Fat 31g, Saturated Fat 8g, Cholesterol 130 mg, Sodium 550 mg, Carbs 72 g, Fiber 3 g, Sugar 6 g, and Protein 40 g. The nutrition facts panel below represents the nutrient values for the Balsamic Chicken Dinner
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Roma Tomato
12 ounce
Yukon Gold Potatoes
20 ounce
Chicken Cutlets
1 tablespoon
Tuscan Heat Spice
½ cup
Parmesan Cheese
(Contains Milk)
6 ounce
Green Beans
1 teaspoon
Chili Flakes
6 ounce
Gemelli Pasta
(Contains Wheat)
5 teaspoon
Balsamic Glaze
1 unit
Chicken Stock Concentrate
4 ounce
Pesto
(Contains Milk)
Not included in your delivery
5 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to middle position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry all produce. Dice tomato. Dice potatoes into 1-inch pieces and toss on a baking sheet with a large drizzle of olive oil, salt, and pepper. Roast until lightly browned and tender, about 15 minutes.
Meanwhile, pat chicken dry with paper towels; season all over with salt, pepper, and Tuscan Heat Spice. Heat a large drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Working in batches if necessary, add chicken and cook until browned and cooked through, 2-4 minutes per side. Turn off heat; transfer to a plate and set aside.
Once potatoes have roasted 15 minutes, remove from oven. Toss with half the Parmesan and push toward one side of sheet. Toss green beans on other side of sheet with a drizzle of olive oil, salt, and a pinch of chili flakes (use more if you like spicy food). Return to oven and roast until potatoes are very crisp and green beans are tender and lightly browned, about 10 minutes.
Once water boils, add gemelli to pot. Cook until al dente, 10-12 minutes. Reserve ¼ cup pasta cooking water, then drain gemelli and return to empty pot. Meanwhile, add balsamic glaze, stock concentrate, and ⅓ cup plain water to pan used for chicken. Simmer over medium-low heat until thickened, 3-4 minutes. Turn off heat and stir in 1 TBSP butter.
Add 2 chicken cutlets to pan and flip to coat in sauce. Divide potatoes and green beans between plates. Top with chicken, then drizzle with remaining sauce from pan and serve (save the remaining ingredients for lunch).
When ready to prep lunch, add pesto and pasta cooking water to pot with gemelli and toss to coat. Stir in tomato. Season with salt and pepper. (TIP: Add as many chili flakes as you like.) Divide mixture between 2 reusable containers. Slice remaining chicken and arrange on top of pasta. Sprinkle with remaining Parmesan. Keep refrigerated. Microwave on high until warmed through, about 2 minutes, before eating.
