Chicken Fusilli Italiano

Name: Chicken Fusilli Italiano with Roasted Vegetables
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 Zucchini; 1 Onion; 2 Tomato; 4 clove Garlic; 1 1/2 tbsp Tuscan Heat Spice; 12 oz Pasta; 20 oz Chicken Breast; 4 tbsp Tomato Paste; 2 oz Cream Cheese; 2 oz Parmesan Cheese; 6 tsp Olive Oil; 2 tbsp Butter; Salt; Black Pepper

with Roasted Vegetables

By Recipe0 System

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.

Italian

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 Zucchini
1 Onion
2 Tomato
4 clove Garlic
1 1/2 tbsp Tuscan Heat Spice
12 oz Pasta
20 oz Chicken Breast
4 tbsp Tomato Paste
2 oz Cream Cheese
2 oz Parmesan Cheese
6 tsp Olive Oil
2 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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.
2

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.
3

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.
4

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.
5

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.
6

Divide pasta between bowls. Sprinkle with remaining Parmesan and serve.

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