Pesto Chicken Rollatini over Cavatappi
with Roasted Asparagus & Parmesan
- Wheat
- Milk
Tender chicken rollatini—stuffed with creamy pesto breadcrumbs—tops a bed of cavatappi and roasted zucchini tossed in a rich pink marinara sauce. Each golden slice of chicken adds deeply savory flavor and, while the sauce-soaked pasta and tender veg round out this cozy, Italian-inspired comfort dish.
Ingredients
1 unit
Tomato Paste
unit
Zucchini
6 ounce
Cavatappi Pasta
(Contains: Wheat)
6 ounce
Asparagus
4 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Chicken Stock Concentrate
1 tablespoon
Italian Seasoning
3 tablespoon
Parmesan Cheese
(Contains: Milk)
12 ounce
Chicken Cutlets
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 teaspoon
Garlic Powder
1 unit
Shallot
1 ounce
Basil Paste
Not included in your delivery
2 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Bring a medium pot of salted water to a boil.
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.
While pasta cooks, wash and dry produce.
Trim and quarter zucchini lengthwise; slice crosswise into ½-inch-thick pieces. Halve, peel, and finely chop shallot.
In a small bowl, combine panko, basil paste, half the cream cheese, and half the Parmesan.
Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ¼ inch thick. Remove and discard top layer of plastic wrap. Season chicken all over with ½ tsp Italian Seasoning (1 tsp for 4 servings), salt, and pepper.
Keeping chicken on plastic wrap, add panko filling to bottom third of each cutlet. Tightly roll up chicken over filling, starting with filled sides, removing plastic wrap as you go.
Place stuffed chicken, seam sides down, on one side of a lightly oiled baking sheet. Lightly drizzle olive oil over chicken.
On opposite side of sheet from stuffed chicken, toss zucchini with a drizzle of oil, salt, and pepper. Roast chicken and veggies on top rack until chicken is cooked through, 15-18 minutes.
Meanwhile, in a second small bowl, whisk together stock concentrate and ½ cup water (1 cup for 4 servings).
Heat a drizzle of oil in a medium pan over medium heat. Add shallot and a pinch of salt and pepper. Cook, stirring occasionally, until softened, 2-3 minutes.
Add tomato paste; cook until darkened in color, 30-60 seconds. Whisk in reserved pasta cooking water, chicken stock mixture, garlic powder, 1 tsp Italian Seasoning (be sure to measure!), and 1 tsp sugar until smooth (use 2 tsp Italian Seasoning and 2 tsp sugar for 4).
Whisk in remaining cream cheese and cook until sauce has thickened, 1-2 minutes more.
Remove pan with sauce from heat; add drained cavatappi and zucchini and toss until everything is coated in sauce. Taste and season with salt and pepper if desired.
Slice chicken crosswise.
Divide pasta between bowls and top with chicken. Top with remaining Parmesan, a drizzle of olive oil, and pepper. Serve.
