Pesto Shrimp Pasta

with Zucchini, Feta & Pre-Cooked Rigatoni

with Boneless Chicken Breast Pieces

This dish brings together plump sautéed shrimp, rigatoni pasta, and roasted red peppers in a creamy basil pesto sauce—all topped with crumbles of tangy feta.

Details

This dish brings together plump sautéed shrimp, rigatoni pasta, and roasted red peppers in a creamy basil pesto sauce—all topped with crumbles of tangy feta.

Nutrition per serving

15 Min Meal

Ingredients

10 oz

Boneless Chicken Breast Pieces

10 oz

Cooked Rigatoni Pasta

6 tbsp

Basil Pesto

1 each

Zucchini

¼ cup

Cream

1 ½ oz

Feta Cheese

1 oz

Sliced Roasted Red Peppers

Note: Measurements are for 2 serving recipes.

Instructions

step 1

Prepare the ingredients & cook the chicken

Wash and dry the fresh produce. Quarter the zucchini lengthwise, then thinly slice crosswise. Pat the chicken dry with paper towels; season with salt and pepper. In a large, high-sided pan, 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. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

step 2

Cook the vegetables

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini and peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned.

step 3

Finish the pasta & serve your dish

Carefully add the pasta, pesto, cream (shaking the packet before opening), and 1/4 cup of water (or 1/2 cup for 4 servings); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until combined and heated through. Turn off the heat. Add the cooked shrimp; stir to combine. Serve the finished pasta garnished with the feta (crumbling before adding). Enjoy!