Pesto Mozzarella Chicken Cacio e Peppe

A rich, classic Italian black pepper, butter noodle dish enhanced with summer zucchini and squash and our herbaceous Pesto Mozzarella Chicken.


Recipe and Ingredients

1  1/2 cups
Beehive Meals Pesto Mozzarella Chicken
4 ozZiti Pasta, dry
1 TbspButter
1 TbspOlive Oil
1/4 tspFresh Ground Black Pepper
1/4 cupZucchini, sliced
1/4 cupYellow Squash, sliced
1/4 tspMinced Garlic
1/4 cupFresh Shredded Parmesan Cheese
2 TbspFresh Shredded Asiago Cheese
For GarnishFresh Basil


Step 1:

Follow Slow Cooking instructions according to directions for Pesto Mozzarella Chicken.

Step 2:

In a large pot of lightly salted boiling water, cook ziti pasta. While water is boiling/pasta is cooking, wash and prepare your zucchini/squash. In a large skillet, saute zucchini and squash over medium heat, seasoning to taste with salt and pepper. Once cooked, move zucchini/squash to a plate and cover. Return saute pan back to burner, reducing heat to medium-low.

Step 2:

Add fresh ground black pepper to pan over medium-low heat. Allow dry pan to roast the ground black pepper for a minute or so. Then add butter and olive oil and allow butter to melt. Once butter is melted, add minced garlic and saute for about 2-3 minutes. Add pasta to saute pan and evenly coat pasta in butter and olive oil sauce. Then shred fresh parmesan and asiago cheese straight into the pan with pasta. About 2 Tablespoons at a time, add pasta water from boiled ziti noodles to help incorporate the cheese with the oils. The starchy pasta water helps create a creamy sauce. Add sauteed zucchini/squash, and Beehive Meals Pesto Mozzarella Chicken to pan and stir until combined. Serve, and enjoy!

MFP: Beehive Meals - Pesto Mozzarella Chicken Cacio e Peppe - Family Style