Chicken and Sun-Dried Tomato Cream with Zucchini and Bell Pepper
ready in 15 minutes
Prep & Cook Time: 10-15 min.
Cook Within: 4 days
Difficulty Level: Easy
Spice Level: Mild
Contains: Milk, Wheat
Chef
Jimmy Cababa
In Your Box (serves 2)
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1 oz. Grated Parmesan
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½ oz. Crispy Fried Onions
- 1 tsp. Chimichurri Seasoning
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4 oz. Light Cream
- 1 Red Bell Pepper
- 2 Zucchini
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2 Tbsp. Sun-Dried Tomato Pesto
- 13 oz. Boneless Skinless Chicken Breasts
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories563
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Carbohydrates20g
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Fat32g
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Protein47g
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Sodium1345mg
Recipe Steps
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1 Start The Chicken
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook on one side until browned, 5-7 minutes. Flip chicken and cover until chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes. Transfer chicken to a plate. Reserve pan, wipe clean. While chicken cooks, start vegetables.
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2 Prepare And Cook The Vegetables
Trim zucchini ends, halve lengthwise, and cut into ½” half-moons. Stem, seed, remove ribs, and cut red bell pepper into 1" dice. Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add peppers, zucchini, chimichurri seasoning, and a pinch of salt and pepper. Stir occasionally until tender, 6-8 minutes.
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3 Make The Sauce
In the same pan used for the chicken over medium heat, add pesto and cream. Bring to a simmer and cook until slightly thickened. Remove from heat. If sauce is too thick, add water 1 Tbsp. at a time until desired consistency is reached.
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4 Finish The Dish
Plate dish as pictured on front of card, topping vegetables with crispy onions and grated parmesan. Bon appétit!
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