Superfast pesto penne with chicken, fennel, and Parmesan

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Superfast pesto penne with chicken, fennel, and Parmesan

Soy-Free, Gluten-Free

2 Servings, 740 Calories/Serving

15 Minutes

Watercress and chile flakes make this fresh pasta dish surprisingly peppery—in a good way. You’ll want to make this fast and filling meal again.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic fennel bulb (about 5 ounces)
  • 1 or 2 organic shallots
  • 10 ounces boneless skinless chicken breast strips
  • 1 teaspoon red chile flakes (optional)
  • 1 bunch organic watercress
  • 7 ounces fresh gluten-free penne
  • Sun Basket basil pesto (EVOO - walnuts - fresh basil - fresh garlic - kosher salt - black pepper)
  • 3 tablespoons grated Parmesan

Nutrition per serving

Calories: 740, Protein: 45g (90% DV), Fiber: 6g (24% DV), Total Fat: 30g (46% DV), Monounsaturated Fat: 16g, Polyunsaturated Fat: 6g, Saturated Fat: 5g (25% DV), Cholesterol: 110mg (37% DV), Sodium: 620mg (26% DV), Carbohydrates: 70g (23% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV).
Contains: Milk, Tree Nuts (walnut)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the vegetables

Bring a medium sauce pot of generously salted water to a boil.
  • Cut the fennel lengthwise into quarters and cut away the core; cut the quarters lengthwise into ¼-inch-thick slices.
  • Peel and thinly slice the shallots.

2

Cook the vegetables and chicken

  • Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season lightly with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Stir in the fennel, shallots, and as many chile flakes as you like, season with salt and pepper, and cook until the vegetables start to soften, 1 to 2 minutes. Add the chicken and cook, stirring once or twice, until lightly browned but not yet cooked through, 4 to 6 minutes.
While the vegetables and chicken cook, boil the penne.

3

Cook the penne; finish the dish

  • Trim the root ends and any coarse stems from the watercress.
To the pot of boiling water, stir in the penne and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the penne, reserving ¼ cup [½ cup] pasta cooking water.
To the pan with the vegetables and chicken, add the penne, reserved pasta cooking water, and basil pesto and cook, stirring occasionally, until the pesto is warm and the chicken is cooked through, 2 to 3 minutes. Remove from the heat and stir in the watercress and Parmesan. Season to taste with salt and pepper.

Serve

Transfer the penne, chicken, and vegetables to individual bowls and serve.
Kids Can!
  • Fill a pot with water for the penne.
  • Time the chicken.
  • Time the penne.