Creamy Pesto Penne with 2x Organic Chicken
Enjoy an abundant 3-course meal with a main, sides, and appetizers
- Milk
- Wheat
- Soy
Juicy chicken sausage is tossed with penne in a creamy pesto sauce, then finished with fresh spinach wilted right into the pasta. Served family style alongside: toasted baguette crostini with a bright tomato-scallion bruschetta topping, and crisp mixed greens tossed with Italian dressing. Freshly grated Parmesan ties the whole meal together.
Ingredients
20 ounce
Organic Chopped Chicken Breast
4 tablespoon
Pesto
(Contains: Milk)
2.5 ounce
Spinach
4 ounce
Cream Sauce Base
(Contains: Milk)
1.5 ounce
Italian Dressing
(Contains: Milk)
4 ounce
Mixed Greens
6 ounce
Penne Pasta
(Contains: Wheat)
2.5 teaspoon
Red Wine Vinegar
1 unit
Parmesan Cheese Block
(Contains: Milk)
2 unit
Tomato
2 unit
Scallions
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to middle position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.
Dice tomatoes into ½-inch pieces. Trim and thinly slice scallions.
In a small bowl, combine tomatoes, scallions, half the vinegar, a drizzle of olive oil, salt, and pepper (all the vinegar and a large drizzle of olive oil for 4 servings). Set aside until ready to serve, stirring occasionally.
Slice baguette crosswise into 8-10 rounds (16-20 rounds for 4 servings). Spread out on a baking sheet and drizzle with olive oil (large drizzle for 4); season with salt and pepper. (TIP: For easy cleanup, line baking sheet with aluminum foil first.)
Toast on middle rack until golden, 5-10 minutes.
Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain. (Keep empty pot handy for Step 5.)
While pasta cooks, heat a drizzle of oil in a large pan (large pot or high-sided pan for 4 servings) over medium-high heat. Add chicken*; cook, stirring occasionally, until browned and cooked through, 5-7 minutes.
Stir in cream sauce base and pesto; bring to a boil while stirring until evenly combined. Once boiling, turn off heat.
Return drained penne to empty pasta pot over medium heat. Add chicken mixture; stir in spinach a handful at a time until wilted and evenly combined. If needed, add splashes of reserved pasta cooking water until pasta is thoroughly coated in sauce.
In a large bowl, toss together mixed greens, dressing, salt, and pepper.
Place crostini on a serving plate and top with tomato mixture. Place salad in a serving bowl.
Divide pasta between plates and serve crostini and salad family style. Serve with Parmesan on the side to freshly grate over salad or pasta as desired.
