Plant-Based Pesto Penne, Chicken & Pangrattato
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Plant-Based Pesto Penne, Chicken & Pangrattato

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.

Quick Prep
Pine Nut

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes
Cooking Time


Serving amount

1 punnet

snacking tomatoes

1 packet


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

2 clove


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 bag

mixed salad leaves



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


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


Baking Tray
Baking Paper
Large Pan
Large Frying Pan



• 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!