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Herbed Chicken Breast in a Pesto Tomato Sauce

with Bucatini Pasta and Spinach

20 min

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What We'll Send

Chicken Breast
Crushed Tomatoes
Basil Fresh
Basil Pesto
Italian Seasoning Blend
Red Pepper Flakes
Parmesan Cheese
Spinach
Garlic
Tomato Paste
Bucatini
Balsamic Vinegar
Food Allergy Notice: Our meals are prepared in a kitchen whose environment contains tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, mustard, sesame and sulphites. Though best practices are used when preparing the meal, inadvertent cross-contamination may occur. We cannot guarantee the complete absence of allergens.

Nutrition
Calories 913
Fat 34g
Protein 63g
Carbohydrates 92g

What You'll Need

Cooking Directions

1

Cook Pasta

Bring 2 1/2 litres (5 litres for 4 servings) salted water to a boil in a large pot over high heat. Add bucatini pasta and cook for 8-10 minutes or until al dente. Strain through a sieve then add back to pot and drizzle with olive oil.

2

Prepare Chicken

Heat 2 tbsp. (4 tbsp. for 4 servings) oil in a large skillet over medium-high. Pat chicken breast dry using paper towel, and season with salt, pepper, and half of the italian seasoning. Add chicken to skillet and sear for 2 minutes on each side, or until golden and crispy.

3

Prepare Pesto Sauce

Reduce heat to medium-low and add garlic, and tomato paste. Stir into oil. Add 1 cup (2 cups for 4 servings) water, crushed tomatoes, pesto, red pepper flakes to taste, remaining italian seasoning, and balsamic vinegar. Stir. Let sauce simmer gently until chicken is cooked to an internal temperature of 165 F.

4

Prepare Ingredients

Meanwhile, wash basil. Roughly chop spinach. Julienne basil leaves.

5

Serve

When chicken is cooked, add spinach and basil to the skillet and stir until spinach is wilted and bright green.

6

Serve 

Place chicken breast onto plates. Add pasta to the skillet and toss to coat in sauce. Divide onto plates next to the chicken. Sprinkle with parmesan cheese. Enjoy!

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