Gluten-Free Fusilli & Italian Chicken
with Fresh Pasta, Honey Carrots & Italian Crunch Topper
- Milk
- Wheat
- Eggs
Twirly cavatappi pasta is tossed in a cheesy, velvety cream sauce for tonight’s pasta and chicken dinner. The chicken is crusted with a crunchy, cheesy Italian seasoning, then seared, diced, and tossed into the pasta and sauce. A topping of golden cheesy panko breadcrumbs adds satisfying crunch, and a side of honey-glazed roasted carrots brings natural sweetness.
Ingredients
½ cup
Cheddar Cheese
(Contains: Milk)
ounce
Cavatappi Pasta
(Contains: Wheat)
2 tablespoon
Cream Cheese
(Contains: Milk)
4 ounce
Cream Sauce Base
(Contains: Milk)
7 ounce
Gluten-Free Fresh Fusilli Pasta
(Contains: Eggs)
½ cup
Mozzarella Cheese
(Contains: Milk)
2 teaspoon
Honey
12 ounce
Chicken Cutlets
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
9 ounce
Carrot
1 teaspoon
Garlic Powder
1 unit
Cheesy Italian Crunch
(Contains: Milk)
Not included in your delivery
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.
Trim, peel, and cut carrots on a diagonal into ½-inch pieces.
Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko, salt, and pepper; cook, stirring, until golden brown, 2-3 minutes. Turn off heat; transfer to a small bowl. Wipe out pan.
Add half the cheesy Italian crunch to bowl with panko.
Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until tender, 20-25 minutes.
Meanwhile, once boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain and return pasta to pot.
Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain and return pasta to pot.
When chicken is cool enough to handle, chop into 1-inch pieces.
While pasta cooks, pat chicken* dry with paper towels. Season all over with remaining cheesy Italian crunch, a pinch of salt, and pepper.
Heat a drizzle of oil in pan used for panko over medium-high heat. Add chicken; cook until browned and cooked through, 4-6 minutes per side.
Turn off heat; transfer chicken to a cutting board. Wipe out pan.
When chicken is cool enough to handle, chop into 1-inch pieces.
In pan used for chicken, whisk together cream sauce base and 1 cup water (2 cups for 4 servings) over medium heat. Bring to a simmer. Add cream cheese, garlic powder, salt, and pepper. Cook, whisking, until cream cheese is fully incorporated and sauce is smooth, 2-4 minutes.
Remove from heat; whisk in mozzarella, cheddar, and 1 TBSP butter (2 TBSP for 4) until smooth and melted. Taste and season with salt and pepper if desired.
Transfer cheese sauce to pot with drained pasta. Add chicken; stir to combine. Taste and season with salt and pepper.
Transfer carrots to a large bowl and toss with honey.
Divide pasta between plates. Sprinkle with cheesy Italian crunch. Serve with carrots on the side.
