Double Garlicky Chicken & Cheesy Pesto Penne for Dinner
with Herby Chicken & Crouton Salad for Lunch
Why settle for one delicious meal when you can have two? Dinner brings together bold pesto flair with tender chicken and al dente penne. Then, tomorrow’s lunch turns your leftover chicken into a garden salad, leveled up with crunchy croutons. Two meals, zero extra effort - now that’s what we like to call smart cooking.
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
660 g
Chicken Breast
1 packet
Baby Spinach Leaves
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
½
Bake-At-Home Ciabatta
(Contains: Hazelnut, Eggs, Milk, Soy, Sulphites, Lupin, Sesame, Almond, May contain traces of allergens, Wheat, Gluten, Soy;)
½
Cucumber
1 sachet
Garlic & Herb Seasoning
1 packet
Parmesan Cheese
(Contains: Milk;)
½ packet
Penne
(Contains: Soy, May contain traces of allergens, Gluten, Wheat;)
1 sachet
Vegetable Stock Pot
2
Tomato
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
-
• Half-fill a large saucepan with water, add a generous
pinch of salt, then bring to the boil over high heat.
• Cook penne (see ingredients) in boiling water until
‘al dente’, 12 minutes.
• Reserve some pasta water (see ingredients). Drain
penne, then return to saucepan with a drizzle of
olive oil.
TIP: ‘Al dente’ pasta is cooked through but still slightly
firm in the centre.
• Meanwhile, roughly chop tomato. Cut or tear
bake-at-home ciabatta (see ingredients) into
bite-sized chunks.
• Place your hand flat on top of chicken breast and
slice through horizontally to make two thin steaks.
• In a medium bowl, combine chicken steaks,
garlic & herb seasoning, a drizzle of olive oil and a
pinch of salt.
• In a large frying pan, heat a generous drizzle of olive
oil over medium-high heat. Cook ciabatta until
golden and slightly crispy, 5-6 minutes. Season to
taste with salt and pepper. Transfer to a large bowl.
• Return pan to medium-high heat with a drizzle of
olive oil. Cook chicken steaks until cooked through,
3-6 minutes each side (cook in batches if your pan
is getting crowded). Transfer to a plate and cover to
keep warm.
TIP: The chicken is cooked through when it is no longer
pink inside.
• Return saucepan with penne to medium heat with
the butter.
• Add half the tomato, stock concentrate and the
reserved pasta water. Toss until well coated,
2-3 minutes.
• Remove pan from heat, then add half the basil
pesto and half the baby spinach leaves, tossing
until wilted and combined. Season to taste.
• Slice chicken and reserve a portion for lunch.
• Place pesto penne in a bowl.
• Top with garlicky chicken and sprinkle over half the
Parmesan cheese to serve. Enjoy!
• When you’re ready to pack your lunch, thinly slice
cucumber (see ingredients) into rounds.
• Place cucumber, remaining baby spinach leaves and
remaining tomato in a container.
• Top with reserved chicken, the remaining basil pesto
and cheese and the croutons. Refrigerate.
• At lunch, toss the crouton salad with a drizzle
of balsamic vinegar and season to taste to
serve. Enjoy!
