350 g pkg. Marcangelo Chicken Breasts with Asparagus and Mozzarella
1/3 cup pinenuts
1 cup fresh basil leaves, tightly packed
1 clove garlic, minced
¼ cup sweet white onion, minced
2 tsp. lemon zest, rasped
1½ Tbsp. freshly squeezed lemon juice
½ cup olive oil or vegetable oil
½ cup freshly grated Parmesan cheese (about 2 oz.)
½ tsp. kosher salt
1 medium green zucchini, trimmed
2 portions linguine (about 6 oz.)
Preheat the oven to 425°F.
Remove the Chicken Breasts stuffed with Asparagus and Mozzarella from packaging and place on a small foil-lined baking sheet. Lightly brush the top of the chicken with olive oil. Bake for 25 to 30 minutes or until the internal temperature reaches 165°F.
To prepare the basil pesto, place the pinenuts, basil leaves, garlic, sweet onion, lemon zest, juice, olive oil, Parmesan and salt into the bowl of a food processor or blender. Process on low, pulsing until basil is finely chopped and the mixture comes together and is bright green, about 1 minute. Transfer to a small bowl and cover with plastic wrap.
Grate the zucchini into long, thin strands with a mandoline or a julienne peeler. Cook the linguine in a large pot of boiling, generously salted water according to package directions (about 10 to 11 minutes). During the last minute of cooking, add the zucchini to the pasta pot, stirring to combine. Drain the pasta and zucchini into a colander, reserving ¼ cup of the pasta cooking water. Tip pasta back into the pot and stir in ½ cup of the basil pesto and the reserved pasta water, stirring until creamy and nicely coated.
When chicken is ready, remove string and slice into thick slices. To serve, twist the pesto pasta into nests on individual plates, top with slices of chicken stuffed with Asparagus and Mozzarella and serve with extra shavings of Parmesan if desired.