Protein Boost | Fast Chicken & Fresh Creamy Gemelli
with Sun-Dried Tomato Pesto & Wax Beans
Cooking time
20 minutes
Servings
2/4
Calories
1170 /serving
Power up on proteins! Add a meat to your meal with our Protein Boost option. Rich and creamy, this is a pasta dish that you can sink into like a spa—it’s got feel-good vibes from start to finish. It features a winning combination of melted butter, heavy cream and demi-glace that sauces up fresh squiggles of gemelli. It’s pumped up with sun-dried tomato pesto to give it a tangy edge. Get it all over the sautéed yellow wax beans on the side, too. Pair it all with juicy seared chicken breasts and minutes later, your hunger is a thing of the pasta!
We will send you:
- 2 Chicken breasts
- 50g Diced onions
- 60ml Sun-dried tomato pesto
- 225g Fresh gemelli
- 15g Minced roasted garlic
- 30ml Vegetable demi-glace
- 60ml Heavy cream
- 25g Grana Padano (contains rennet)
- 400g Yellow wax beans
- 7.5g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Cashews, Eggs, Milk, Sulphites, Wheat
You will need:
Medium pot
2 Large pans
Strainer
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Total Fat
64 g
Saturated Fat
25 g
Sodium
1140 mg
Total Carb
88 g
Sugars
12 g
Protein
65 g
Fibre
10 g
Preparation
Boil the pasta
Bring a medium pot of salted water to a boil. Add the pasta; stir gently to separate. Boil, 3 to 6 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Cook the chicken
Meanwhile, pat the chicken dry with paper towel; season with S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Make the sauce
In the reserved pan, heat a drizzle of oil on medium. Add the garlic and onions. Sauté, 2 to 3 min., until fragrant and tender. Add the demi-glace, cream, ½ the pesto, ⅓ cup of the reserved cooking water (double for 4 portions) and S&P; bring to a boil. Reduce the heat to simmer and add the spices. Cook, stirring frequently, 1 to 2 min., until slightly thickened.
Cook the wax beans
Meanwhile, remove the stem ends of the wax beans. In a second large pan, heat a drizzle of oil on medium-high. Add the wax beans and sauté, 2 to 3 min., until beginning to soften. Add 1 tbsp water (double for 4 portions) and the remaining pesto. Cook, partially covered, 1 to 2 min., until crisp-tender; season with S&P.
Combine the pasta
To the pan of sauce, add the pasta and 3 tbsp butter (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until the pasta is coated and combined; season with S&P. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the pasta between your bowls. Garnish with the cheese. Serve the chicken and wax beans on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
