Chicken, Broccoli & Zucchini Pasta

Name: Chicken, Broccoli & Zucchini Pasta with Sun-Dried Tomato, Shallot & Fresh Parsley
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 Zucchini; 8 oz Broccoli; 1 Tomato; 6 oz Penne; 1 tbsp Italian Seasoning; 1 Mushroom; 1 1/2 oz Tomato; 10 oz Chicken Cutlets; 1/4 oz Parsley; 1 tsp Garlic Powder; 1 unit Shallot; 1 tsp Granulated Sugar, tsp; 3 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp; 2 tsp Olive Oil, tsp

with Sun-Dried Tomato, Shallot & Fresh Parsley

By Recipe0 System

Spotlight on all the vegans and veggie-lovers in the house—it’s pasta night! This garden-inspired meal is so flavorful and satisfying, you’ll wonder why all pasta isn’t topped with a bevy of delicious produce. Our spin on classic penne with tomato sauce is studded with garlicky zucchini and umami-rich sun-dried tomatoes. Top your bowl with a savory pile of oven-roasted broccoli and caramelized shallot, and sprinkle with chopped fresh parsley for an herbaceous touch.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

1 Zucchini
8 oz Broccoli
1 Tomato
6 oz Penne
1 tbsp Italian Seasoning
1 Mushroom
1 1/2 oz Tomato
10 oz Chicken Cutlets
1/4 oz Parsley
1 tsp Garlic Powder
1 unit Shallot
1 tsp Granulated Sugar, tsp
3 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp
2 tsp Olive Oil, tsp

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.

Cut broccoli florets into bite-size pieces if necessary. Halve, peel, and cut shallot into ½-inch-thick wedges. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Finely chop sun-dried tomatoes. Roughly chop parsley.
2

Toss broccoli and shallot on a baking sheet with a drizzle of oil, 1 tsp Italian Seasoning (2 tsp for 4 servings), salt, and pepper. (Be sure to measure the Italian Seasoning.)

Roast on top rack until browned and tender, 12-15 minutes.

Pat chicken or organic chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan.
3

Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (¾ cup for 4 servings), then drain.

While pasta cooks, heat a drizzle of oil in a large pan over medium heat. Add zucchini and garlic powder; cook, stirring occasionally, until zucchini is lightly browned and softened, 3-5 minutes.

Add sun-dried tomatoes and cook, stirring frequently, until softened, 2-3 minutes more.

Use pan used for chicken here.
4

Stir crushed tomatoes, stock concentrate, ¼ cup reserved pasta cooking water (½ cup for 4 servings), 1 tsp sugar (2 tsp for 4), and a pinch of salt and pepper into pan with zucchini. Bring to a boil, then reduce to a low simmer. Cook, stirring occasionally, until flavors meld, 1-3 minutes.
5

Add drained penne and a large drizzle of olive oil to pan with sauce. Toss to combine; season with salt and pepper to taste. TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is thoroughly coated in sauce.
6

Divide pasta between bowls. Top with broccoli and shallot. Garnish with parsley and serve.

Thinly slice chicken or organic chicken crosswise; serve atop bowls.

Chicken is fully cooked when internal temperature reaches 165°.

From the same drawer

Related Recipes

Shrimp & Mushroom Penne

medium

Beef Tenderloin & Creamy Truffle Polenta

medium

Spicy White Bean & Kale Stew

medium

Turkey Spaghetti Bolognese

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.