Plant-Based Pesto Penne, Chicken & Pangrattato

Name: Plant-Based Pesto Penne, Chicken & Pangrattato with Roast Tomatoes & Cucumber Salad
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 punnet snacking tomatoes; 1 packet penne; 2 clove garlic; 1 packet pine nuts; ½ packet panko breadcrumbs; 1 cucumber; drizzle balsamic vinegar; 1 bag mixed salad leaves; 1 zucchini; 1 sachet Nan's special seasoning; ½ tbs brown sugar; 1 sachet vegetable stock powder; 1 packet plant-based basil pesto; 1 packet chicken breast

with Roast Tomatoes & Cucumber Salad

4.5(116)

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Calories

:

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Protein

:

53.3g protein

Preparation Time

:

20 minutes

Difficulty

:

Easy

Allergens:

Gluten
Wheat
Pine Nut
Almond
Eggs
Soy
Milk
May contain traces of allergens
Peanuts
Sesame
Almond
Brazil nut
Traces of Cashew
Macadamia
Pecan
Pistachio
Walnut
Hazelnut
Cashew

Bump up the flavour in your weeknight chicken pasta by lacing it with balsamic-roasted cherry tomatoes and a zucchini-spiked basil pesto sauce. Top with a rich and nutty pangratto for added texture and serve with a cucumber salad to cut through the richness.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 punnet

snacking tomatoes

1 packet

penne

(Contains: Gluten, Wheat; May be present: Eggs, Soy, Milk.)

2 clove

garlic

1 packet

pine nuts

(Contains: Pine Nut; May be present: Soy, Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut.)

½ packet

panko breadcrumbs

(Contains: Gluten, Wheat; May be present: Soy.)

1

cucumber

1 bag

mixed salad leaves

1

zucchini

1 sachet

Nan's special seasoning

1 sachet

vegetable stock powder

1 packet

plant-based basil pesto

(Contains: Almond; May be present: Eggs, Milk, Macadamia, Walnut, Cashew.)

1 packet

chicken breast

Not included in your delivery

olive oil

drizzle

balsamic vinegar

½ tbs

brown sugar

Nutritional Values

Energy (kJ)3837 kJ

Fat37.1 g

of which saturates4.2 g

Carbohydrate87.5 g

of which sugars11.4 g

Protein53.3 g

Sodium1146 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Pan

•Large Frying Pan

Cooking Steps

PDF

1

• Bring a large saucepan of salted water to the boil. Preheat oven to 240°C/220°C fan-forced. • Place snacking tomatoes on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to combine. Roast until blistered, 10-15 minutes. • Meanwhile, cook penne in the boiling water until 'al dente', 10 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain pasta and return to pan. • Cut chicken breast into 2cm chunks. In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

2

• While the penne is cooking, finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook pine nuts, panko breadcrumbs (see ingredients) and half the garlic, stirring, until golden brown and fragrant, 3-4 minutes. • Transfer to a bowl and season to taste. Set aside. • Thinly slice cucumber into rounds. • In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. • Season, then add cucumber and mixed salad leaves. Toss to coat. • Grate zucchini.

3

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook zucchini until softened, 2-3 minutes. • Add remaining garlic and cook until fragrant, 1 minute. • Add roasted snacking tomatoes, Nan's special seasoning, the brown sugar, vegetable stock powder, plant-based basil pesto, cooked penne, cooked chicken and reserved pasta water. • Cook, stirring, until slightly reduced, 1-2 minutes. Season to taste.