Chicken, Broccoli & Zucchini Pasta
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Chicken, Broccoli & Zucchini Pasta

Chicken, Broccoli & Zucchini Pasta

with Sun-Dried Tomato, Shallot & Fresh Parsley

Spotlight on all the vegans and veggie-lovers in the house—it’s pasta night! This garden-inspired meal is so flavorful and satisfying, you’ll wonder why all pasta isn’t topped with a bevy of delicious produce. Our spin on classic penne with tomato sauce is studded with garlicky zucchini and umami-rich sun-dried tomatoes. Top your bowl with a savory pile of oven-roasted broccoli and caramelized shallot, and sprinkle with chopped fresh parsley for an herbaceous touch.

Protein Smart

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

Total Time30 minutes
Prep Time10 minutes


serving amount

8 ounce

Broccoli Florets

1 unit


1 unit


1.5 ounce

Sun-Dried Tomatoes

¼ ounce


1 tablespoon

Italian Seasoning

6 ounce

Penne Pasta

(Contains Wheat)

1 teaspoon

Garlic Powder

13.76 unit

Crushed Tomatoes

1 unit

Mushroom Stock Concentrate

10 ounce

Chicken Cutlets

Not included in your delivery



3 teaspoon

Cooking Oil

1 teaspoon


2 teaspoon

Olive Oil


Nutrition Values

/ per serving
Calories800 kcal
Fat18 g
Saturated Fat3.5 g
Carbohydrate108 g
Sugar34 g
Dietary Fiber13 g
Protein53 g
Cholesterol105 mg
Sodium970 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Baking Sheet
Paper Towel
Large Pan



• Adjust rack to top position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Cut broccoli florets into bite-size pieces if necessary. Halve, peel, and cut shallot into ½-inch-thick wedges. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Finely chop sun-dried tomatoes. Roughly chop parsley.

Roast Veggies

• Toss broccoli and shallot on a baking sheet with a drizzle of oil, 1 tsp Italian Seasoning (2 tsp for 4 servings), salt, and pepper. (Be sure to measure the Italian Seasoning.) • Roast on top rack until browned and tender, 12-15 minutes.

Pat chicken or organic chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan.

Cook Pasta & Zucchini

• Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (¾ cup for 4 servings), then drain. • While pasta cooks, heat a drizzle of oil in a large pan over medium heat. Add zucchini and garlic powder; cook, stirring occasionally, until zucchini is lightly browned and softened, 3-5 minutes. • Add sun-dried tomatoes and cook, stirring frequently, until softened, 2-3 minutes more.

Use pan used for chicken here.

Make Sauce

• Stir crushed tomatoes, stock concentrate, ¼ cup reserved pasta cooking water (½ cup for 4 servings), 1 tsp sugar (2 tsp for 4), and a pinch of salt and pepper into pan with zucchini. Bring to a boil, then reduce to a low simmer. Cook, stirring occasionally, until flavors meld, 1-3 minutes.

Toss Pasta

• Add drained penne and a large drizzle of olive oil to pan with sauce. Toss to combine; season with salt and pepper to taste. TIP: If needed, stir in more reserved cooking water a splash at a time until pasta is thoroughly coated in sauce.


• Divide pasta between bowls. Top with broccoli and shallot. Garnish with parsley and serve.

Thinly slice chicken or organic chicken crosswise; serve atop bowls.

Chicken is fully cooked when internal temperature reaches 165°.