Plant-Based Pesto Penne, Chicken & Pangrattato
with Roast Tomatoes & Cucumber Salad
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.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 punnet
snacking tomatoes
1 packet
penne
(Contains: Gluten, Wheat; May be present: Egg, Soy, Milk.)
2 clove
garlic
1 packet
pine nuts
(Contains: Pine Nut; May be present: Milk, Peanut, Sesame, Soy, 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: Egg, Milk, Cashew, Walnut, Macadamia.)
1 packet
chicken breast
Not included in your delivery
olive oil
drizzle
balsamic vinegar
½ tbs
brown sugar
Nutritional Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• Divide roast tomato, chicken and plant-based pesto penne between plates or bowls. • Top with pine nut pangrattato. Serve with salad. Enjoy!