Red Pesto Chicken Thigh Pasta
with Fresh Gemelli & Parmigiano Reggiano
Cooking time
25 minutes
Servings
2/4
Calories
1140 /serving
Everything about this pasta supper is perfect, if we do say so ourselves. There’s the touch of cream joining sun-dried tomato in the sauce, those meaty chicken chunks and the generous red kale and peas. All stepped up with fresh gemelli and a Parmesan finish.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 15ml Minced garlic
- 30ml Sun-dried tomato pesto
- ½ Bunch of red kale
- 150g Green peas
- 225g Fresh gemelli
- 90ml Heavy cream
- 25g Parmigiano Reggiano (contains rennet)
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Cashews • Eggs • Milk • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
Total Fat
62 g
Saturated Fat
25 g
Sodium
1440 mg
Total Carb
90 g
Sugars
10 g
Protein
64 g
Fibre
10 g
Preparation
Cook the chicken
- Bring a medium pot of salted water to a boil.
- Pat the chicken dry and drizzle with oil; season with ½ the spices and S&P.
- Heat a large, dry pan on medium-high.
- Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through.
- Transfer to a cutting board and thinly slice, leaving any browned bits in the pan. Reserve the pan.
Boil the pasta & peas
- Meanwhile, add the pasta to the pot of boiling water; stir gently to separate.
- Boil, 3 to 6 min., until al dente.
- In the last 2 min., add the peas.
- Reserving 1 cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, remove the kale leaves from the stems; roughly chop the leaves.
- In a large bowl, combine the kale and a drizzle of oil.
- Massage the kale, 1 to 2 min., until softened.
Make the sauce
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the garlic, kale, remaining spices and S&P.
- Sauté, scraping up any browned bits, 2 to 3 min., until wilted.
- Add the pesto, cream and ½ the reserved cooking water.
- Cook, stirring often, 2 to 3 min., until thickened.
Combine the pasta & serve
- To the pan, add the pasta and peas, chicken, ½ the cheese and 2 tbsp butter (double for 4 portions); stir well.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
- Divide the pasta between your plates.
- Garnish with the remaining cheese. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
