We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Pesto Chicken Pasta
with Brussels Sprouts & Lemon Ricotta
25 MIN
$11.94/serving
2 Servings
From the Test Kitchen
This simple pasta—featuring tender chicken and roasted brussels sprouts and onion—gets a bright flavor boost from our herbaceous basil pesto, plus a dollop of creamy lemon ricotta served on top.
CLICK FOR RECIPE CARD
-
NutritionPER SERVING
-
Calories760 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
8 oz Chicken Tenders
-
6 oz Banza Chickpea Rotini Pasta
-
⅓ cup Basil Pesto
-
½ lb Brussels Sprouts
-
1 Red Onion
-
¼ tsp Crushed Red Pepper Flakes
-
1 Lemon
-
½ cup Part-Skim Ricotta Cheese
step-by-step
instructions
1
Prepare the ingredients & make the lemon ricotta
Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; quarter lengthwise. Halve and peel the onion; cut into 1/2-inch-wide wedges, separating the layers. Using a zester or the small side of a box grater, zest the lemon to get 1 teaspoon. Quarter and deseed the lemon. In a bowl, combine the ricotta, lemon zest, the juice of 2 lemon wedges, and a drizzle of olive oil. Season with salt and pepper.
2
Roast the vegetables
Place the quartered brussels sprouts and onion wedges on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 13 to 15 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Cook the pasta
Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 4 to 6 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and rinse under cold water to prevent sticking. Return to the pot.
4
Cook & chop the chicken
Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 3 to 5 minutes per side, or until lightly browned and cooked through. Transfer to a cutting board. When cool enough to handle, chop into bite-sized pieces.
5
Finish the pasta & serve your dish
To the pot of cooked pasta, add the chopped chicken, roasted vegetables, pesto, and half the reserved pasta cooking water. Cook on medium-high, stirring gently, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the lemon ricotta. Serve the remaining lemon wedges on the side. Enjoy!
1
Prepare the ingredients & make the lemon ricotta
Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; quarter lengthwise. Halve and peel the onion; cut into 1/2-inch-wide wedges, separating the layers. Using a zester or the small side of a box grater, zest the lemon to get 1 teaspoon. Quarter and deseed the lemon. In a bowl, combine the ricotta, lemon zest, the juice of 2 lemon wedges, and a drizzle of olive oil. Season with salt and pepper.
2
Roast the vegetables
Place the quartered brussels sprouts and onion wedges on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 13 to 15 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Cook the pasta
Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 4 to 6 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and rinse under cold water to prevent sticking. Return to the pot.
4
Cook & chop the chicken
Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 3 to 5 minutes per side, or until lightly browned and cooked through. Transfer to a cutting board. When cool enough to handle, chop into bite-sized pieces.
5
Finish the pasta & serve your dish
To the pot of cooked pasta, add the chopped chicken, roasted vegetables, pesto, and half the reserved pasta cooking water. Cook on medium-high, stirring gently, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the lemon ricotta. Serve the remaining lemon wedges on the side. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered