- Pecan Crusted or Rosemary Garlic Chicken cutlets (4 ct) or Maryland Crab Cakes (4 ct) or Good Catch Plant-Based Crab Cakes (2 pkgs, 8 oz ea)
- Kosher salt
- 8 oz (half box) The Fresh Market Organic Pasta
- 2 tbsp olive oil
- Freshly-ground pepper
- Spring Primavera Veggie Kit*
- 3 tbsp butter
- 2 oz (1/2 cup) Shaved Parmesan or Crumbled Feta
Spring Primavera Veggie Kit:
- 6 oz Asparagus (1/2 bunch)
- 6 oz Red Bell Pepper (1 large pepper)
- 4 oz Shredded Carrots
Preheat oven to 375°F. Place chicken cutlets or crab cakes on a foil or parchment lined sheet pan in a single layer. Bake chicken for 15-20 minutes (or internal temperature reaches 165 F); bake crab cakes for 12-14 minutes (or until internal temperature reaches 160 F).
If using Good Catch Plant-Based Crab Cakes, prepare according to package instructions.
Meanwhile, bring a large pot of water to a boil. Salt generously and cook pasta according to package directions, reserving ¾ cups of pasta cooking water.
While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add Spring Primavera Veggie Kit, season with salt and pepper to taste, and sauté 6-8 minutes until just softened, stirring occasionally.
Reduce heat to medium and add reserved pasta water, bringing to a gentle simmer. Add butter and cheese, stirring to incorporate sauce with vegetables. Add cooked pasta and toss to coat, until noodles are glossy, and sauce is absorbed 2-3 more minutes. Remove from heat and stir in cheese.
To serve, divide pasta onto 4 plates and top with chicken strips or crab cakes. Sprinkle with more cheese as desired.
Tell Us What You Think
Rate this recipe to get started.
Need Help? We Can Help
Do you need to address any issues or concerns? Store, company and merchant inquiries can be addressed by filling out our Guest Care Form.