Pesto Chicken Pasta with Zucchini & Mushrooms

Pesto Chicken Pasta

with Zucchini & Mushrooms

25 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
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Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

This easy pasta—which stars a hearty trio of chicken and roasted mushrooms and zucchini—gets an irresistibly rich boost of flavor from tangy crème fraîche and melty fontina cheese. Our verdant basil pesto, stirred in just before serving, gives the finished pasta an herbaceous lift.

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  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
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fresh
ingredients
Pesto Chicken Pasta with Zucchini & Mushrooms
Title
  • 1⅛ lbs Chopped Chicken Breast
  • ¾ lb Lumaca Rigata Pasta
  • 1 Zucchini
  • 4 oz Cremini Mushrooms
  • 1 Yellow Onion
  • 2 cloves Garlic
  • ¼ cup Grated Parmesan Cheese
  • ⅓ cup Basil Pesto
  • 4 oz Shredded Fontina Cheese
  • 2 Tbsps Crème Fraîche
  • ¼ tsp Crushed Red Pepper Flakes
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Peel and roughly chop 2 cloves of garlic. Halve, peel, and medium dice the onion. 

Roast the vegetables:
2 Roast the vegetables:

Place the mushroom pieces and zucchini pieces 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. 

Cook the pasta:
3 Cook the pasta:

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 5 to 7 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 return to the pot. 

Cook the chicken & onion:
4 Cook the chicken & onion:

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic, diced onion, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 4 to 5 minutes, or until the chicken is browned and cooked through. Turn off the heat. 

Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the cooked chicken and onion, roasted vegetables, fontina, and half the reserved pasta cooking water. Season with salt and pepper. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated. Turn off the heat. Stir in the pesto and crème fraîche (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 garnished with the parmesan. Enjoy!

Tips from Home Chefs

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Pesto Chicken Pasta

Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Peel and roughly chop 2 cloves of garlic. Halve, peel, and medium dice the onion. 

2 Roast the vegetables:

Place the mushroom pieces and zucchini pieces 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. 

Roast the vegetables:
Cook the pasta:
3 Cook the pasta:

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 5 to 7 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 return to the pot. 

4 Cook the chicken & onion:

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic, diced onion, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 4 to 5 minutes, or until the chicken is browned and cooked through. Turn off the heat. 

Cook the chicken & onion:
Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the cooked chicken and onion, roasted vegetables, fontina, and half the reserved pasta cooking water. Season with salt and pepper. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated. Turn off the heat. Stir in the pesto and crème fraîche (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 garnished with the parmesan. Enjoy!

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