Details

With lemony cavatappi. Serves 2. Ready in 35 minutes. Easy-to-cook recipe & pre-measured ingredients. Flip me to find the recipe card! Kit Includes: Chicken breasts. Fry seasoning. Cavatappi pasta, Garlic. Grape tomatoes. Dijon mustard. Cream cheese. Lemon. Mayonnaise. Panko breadcrumbs. Parmesan cheese. Easy to cook. Easy to love. Recipe card inside! hellofresh.com/yum. For more recipes & exclusive deals, head to hellofresh.com/yum. Great news! This sleeve and tray are 100% recyclable. Product of: Chicken breast USA, gemelli pasta Italy, grape tomatoes USA/Canada/Mexico, lemon USA/Mexico/Spain/Chile/Argentina, Parmesan cheese USA, cream cheese USA, mayonnaise USA, panko breadcrumbs USA, Dijon mustard France, fry spice blend china/USA/Peru, garlic USA/Mexico/Spain/China. Made in the USA.

Ingredients

Boneless Skinless Chicken Breasts (contains Up To 10% Of A Solution Of Water, Lemon Juice Concentrate, Vinegar, Salt And Vinegar Powder), Gemelli Pasta (semolina (wheat), Niacin, Iron Lactate, Thiamin Mononitrate, Riboflavin, Folic Acid), Grape Tomatoes, Lemon, Parmesan Cheese (pasteurized Milk, Cheese Cultures, Salt, Enzymes, Anti-caking Agent [potato Starch, Powdered Cellulose, Natamycin]), Cream Cheese (pasteurized Milk And Cream, Cheese Culture, Salt, Guar Gum, Citric Acid, Carob Bean Gum, Xanthan Gum, Natamycin [a Natural Mold Inhibitor]), Mayonnaise (soybean Oil, Whole Eggs And Egg Yolks, Water, Distilled Vinegar, Sugar, Salt, Lemon Juice Concentrate, Mustard Flour, Extractives Of Paprika, Natural Flavor, Edta-calcium Disodium (to Protect Flavor And Color)), Panko Breadcrumbs (bleached Wheat Flour, Yeast, Sugar, Salt), Dijon Mustard (water, Mustard Seeds, Vinegar, Salt, Sodium Bisulphite [preservative]), Fry Spice Blend (garlic Powder, Onion Powder, Paprika), Garlic

Directions

4 Simple Steps: 1. Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. For easy cleanup, line a baking sheet with aluminum foil. Wash and dry all produce. Zest and quarter lemon. In a small bowl, combine panko, half the Fry Seasoning, half the Parmesan, a drizzle of olive oil, salt, and pepper. 2. Pat chicken dry with paper towels; season with salt, pepper, and remaining Fry Seasoning. Place on one side of prepared baking sheet. In a second small bowl, combine mustard and mayonnaise. Brush mixture onto tops of chicken, then mound with panko mixture, pressing to adhere. Roast chicken on top rack for 10 minutes. 3. Once water is boiling, add gemelli to pot. Cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain. Return empty pot to stove. While pasta cooks, halve tomatoes. Mince garlic. In a medium bowl, toss tomatoes with half the garlic, a drizzle of olive oil, salt, and pepper. Once chicken has roasted 10 minutes, add seasoned tomatoes to empty side of baking sheet. Return to oven until chicken is cooked through and tomatoes are softened and lightly browned, 7-10 minutes more. (Chicken is fully cooked when internal temperature reaches 165 degrees). 4. Melt 1 tbsp butter in pot used for pasta rye over medium heat. Add remaining garlic and cook until fragrant, about 1 minute. Reduce heat to low. Add cream cheese, 1 tbsp butter, 1/4 cup reserved pasta cooking water, and lemon juice to taste. Stir until smooth. Stir in gemelli. Squeeze in lemon juice to taste. Once tomatoes have roasted, stir half into pot. Season with salt and pepper. If needed, stir in remaining reserved cooking water, a splash at a time, until pasta is coated in a creamy sauce. Divide pasta between plates. Top with remaining Parmesan and remaining tomatoes. Serve with chicken and any remaining lemon wedges on the side. Don't forget to stock up on salt, pepper, butter, and olive oil. We've got the rest covered.

Keep refrigerated.

Warnings

Contains: eggs, milk, wheat