XL Lemon Panko Chicken & Creamy Pesto Pasta
2x the portions for family dinner or leftovers
- Wheat
- Milk
- Eggs
This hearty crowd-pleaser feeds 2x the folks—perfect for a family dinner + leftovers! These chicken cutlets are coated in a panko crust seasoned with lemon zest and Parmesan, then baked to juicy crispness. You'll set that golden chicken atop a creamy pesto penne bursting with basil flavor, roasted zucchini, and bright lemon juice. Finish it with a sprinkle of Parmesan and diced tomato for pops of color and freshness.
Ingredients
½ cup
Panko Breadcrumbs
(Contains: Wheat)
2 unit
Zucchini
8 ounce
Cream Sauce Base
(Contains: Milk)
1 unit
Lemon
12 ounce
Penne Pasta
(Contains: Wheat)
1 tablespoon
Italian Seasoning
6 tablespoon
Parmesan Cheese
(Contains: Milk)
2 tablespoon
Mayonnaise
(Contains: Eggs)
24 ounce
Chicken Cutlets
1 unit
Tomato
1 teaspoon
Garlic Powder
1 ounce
Basil Paste
Not included in your delivery
teaspoon (tsp)
Salt
3 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust racks to top and middle positions and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.
-
Zest and quarter lemon. Dice tomato into ½-inch pieces. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons.
-
Place 2 TBSP butter (4 TBSP for 8 servings) in a medium microwave-safe bowl; cover with plastic wrap and microwave until melted, 30-60 seconds. Stir in lemon zest, panko, half the Parmesan, salt, and pepper.
-
In a small bowl, combine tomato with salt and pepper. Set aside, stirring occasionally, until ready to serve.
-
Toss zucchini on a baking sheet with a large drizzle of oil, salt, and pepper.
-
Pat chicken* dry with paper towels; season all over with Italian Seasoning, salt, and pepper. Place on a separate lightly oiled baking sheet.
-
Evenly spread a thin layer of mayonnaise onto tops of chicken (you may have some mayonnaise left over); mound with panko mixture, pressing to adhere (no need to coat the undersides).
-
Roast zucchini on top rack and chicken on middle rack until zucchini is tender and chicken is cooked through, 15-20 minutes.
-
Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
-
Reserve 1 cup pasta cooking water, then drain. Reserve pot.
-
In pot used for pasta, combine cream sauce base, garlic powder, and basil paste; bring to a simmer over medium heat. Stir in drained penne until coated in sauce.
-
Once zucchini is done, transfer to pot with pasta. Squeeze juice from one lemon wedge (two wedges for 8 servings) over pasta. Toss to coat. TIP: If pasta seems dry, add splashes of reserved pasta cooking water until desired consistency is reached.
-
Taste and season with salt and pepper. Add another squeeze of lemon juice if desired.
-
Sprinkle remaining Parmesan over pasta. Top chicken with tomato.
-
Serve chicken and pasta family style or divide between plates with remaining lemon wedges on the side.
