Chicken Fusilli Italiano
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Chicken Fusilli Italiano

Chicken Fusilli Italiano

with Roasted Vegetables

Pasta night is always an occasion worth celebrating, and this recipe has plenty to cheer about. First there are the fusilli pasta spirals, which bring the fun with their bouncy shape. Then there are the pieces of tender chicken and bites of zucchini, which make things wholesome and hearty. But just in case that wasn’t enough, everything gets tossed in a creamy tomato sauce with Parmesan that coats it all in deliciousness.


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

Total Time35 minutes
Prep Time


/ serving 4 people

2 unit


1 unit

Yellow Onion

2 unit

Roma Tomato

4 clove


1.5 tablespoon

Tuscan Heat Spice

12 ounce

Fusilli Pasta

(Contains Wheat)

20 ounce

Chicken Breast Strips

4 tablespoon

Tomato Paste

2 ounce

Cream Cheese

(Contains Milk)

2 ounce

Parmesan Cheese

(Contains Milk)

Not included in your delivery

6 teaspoon

Olive Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)3222 kJ
Calories770 kcal
Fat31 g
Saturated Fat12 g
Carbohydrate83 g
Sugar12 g
Dietary Fiber7 g
Protein45 g
Cholesterol160 mg
Sodium360 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


Preheat and Prep

Wash and dry all produce. Adjust rack to upper position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Trim ends from zucchini, then halve lengthwise. Slice crosswise into ¼-inch-thick half-moons. Halve, peel, and thinly slice onion. Cut tomatoes into 1-inch-thick wedges. Mince garlic.

Roast Veggies

Toss zucchini and onion on a baking sheet with half the garlic, ½ TBSP Tuscan heat spice (we’ll use more in step 4), a large drizzle of olive oil, and a pinch of salt and pepper. Roast in oven until just softened, about 10 minutes. Remove from oven and carefully push slices toward one side of baking sheet.

Add Tomatoes and Boil Pasta

Toss tomatoes, a large drizzle of olive oil, and a pinch of salt and pepper on empty side of baking sheet. Return to oven and roast until all veggies are browned and tender, 5-7 minutes. Meanwhile, add fusilli to pot of boiling water. Cook until al dente, 10-12 minutes. Reserve 1½ cups pasta cooking water, then drain and set aside.

Cook Chicken

Heat a large drizzle of olive oil in pot used for pasta over medium-high heat. Add chicken and season with a pinch of salt and pepper and 1 TBSP Tuscan heat spice (save the rest for another use). Cook, stirring occasionally, until browned and cooked through, about 5 minutes.

Make Sauce

Add 4 TBSP tomato paste (we sent more) and remaining garlic to pot. Cook, stirring occasionally, until fragrant, 1-2 minutes. Stir in cream cheese and 1 cup pasta cooking water. Add fusilli, veggies, half the Parmesan, and 2 TBSP butter. Stir until well combined. (TIP: Add more pasta cooking water, a little at a time, if needed to achieve a creamy consistency.) Remove from heat; season with salt and pepper.

Finish and Serve

Divide pasta between bowls. Sprinkle with remaining Parmesan and serve.