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Pesto Penne Pasta

15 minutes
25 minutes


OZO® Plant-Based Garlic & Herb Chicken Cutlets 5
Olive Oil 2 Tbsp.
Medium thinly sliced yellow onion 1/2
Cherry tomatoes (halved) 1 Cup
Fresh spinach 2 Cups
Garlic, minced 2
White cooking wine ¼ Cup
Creamy Genovese Barilla pesto 4 Tbsp.
Dry penne pasta (2 cups cooked) ¾ Cup
Reserved pasta water 1 Cup
Parmesan (grated) ½ Cup
Veggie stock ½ Cup
Parsley (roughly chopped) 1 Bunch
Red pepper flakes (optional) 1 Tbsp.
Salt and pepper To Taste


Step 1
Boil penne pasta in heavily salted water until al dente. Drain and reserve 1 cup of pasta water.
Step 2
As the pasta is cooking, preheat a large skillet over medium heat. Add two tablespoons of olive oil into skillet, swirl until oil is evenly coated throughout the surface of the pan. Next, add sliced onions and sauté for a few minutes, right as the onions are turning translucent add the spinach and continue to sauté until spinach is wilted. Next, toss in the chopped garlic and stir until garlic is fragrant, then gently stir in halved cherry tomatoes and cook until they appear to be blistered. Lastly, combine in white cooking wine and 3 tablespoons of pesto, lower heat to a simmer.
Step 3
Combine in a small bowl 1 tablespoon of pesto and ½ cup of veggie stock. Set Aside. Cook OZO plant based chicken cutlet according to package. When there is about one minute left add in the pesto broth. Flip cutlets to ensure they are evenly coated with the pesto broth. Lower flame to a simmer while finishing the pasta dish.
Step 4
While OZO plant based chicken cutlets are cooking add pasta into skillet with onions, spinach and cherry tomatoes. Stir in pasta water and 1/3 cup of parmesan cheese. Add salt and pepper to taste.
Step 5
Lastly, transfer pesto pasta to a large serving dish. Next, take cutlets out of skillet, cut into strips, and place over pasta. Take the reserve pesto sauce out of the skillet and drizzle on top of cutlets. Sprinkle some fresh parsley and enjoy! *If heat is desired add some red pepper flakes at the end*

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