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Fresh Cherry tomato Pasta with Chicken, onion, pepper Kabobs


Cherry Tomatoes



Yellow onion

Chicken, Onion, Pepper Kabobs


Parmesan  Cheese

1.Preheat the oven to 425.

2.Start Boiling a large pot of water.

3.Chicken Kabobs

1.Place the Kabobs on a sheet pan and generally cover with salt, pepper, and olive oil.

2.Bake in the oven for 25-30 minutes, flipping the skewers about half way through. Check to make sure the chicken is cooked all the way through.

1.Note  - For easier clean up you can line your sheet pan with aluminum foil.

4.Fresh Tomato Sauce –

1.Liberally cover the Cherry tomatoes with salt, pepper, and olive oil on a sheet pan. Roast for 20-25 minutes, until tomatoes are blistered and beginning to burst.

2.Meanwhile, when there is about 5-10 minutes to go on the tomatoes, use a large pan over medium heat, add a little bit of olive oil, and add the onion and garlic, with a good amount of salt and pepper. Sauté the onions and garlic for 3-5 minutes until onions are translucent.

3.By this time the tomatoes should be done – Add the roasted tomatoes, the sautéed onions and garlic, and the basil to a blender – Blend until smooth!

4.Return the tomato sauce back to the pan and turn the burner on low to simmer.

5.Meanwhile, Your water should be boiling add a good amount of salt, water should be as salty as the ocean. Add the pasta.  Cook pasta just short of al dente, about 7 minutes. Reserve at least 2 cups of the pasta water before draining the pasta in a strainer.

6.Put it all together

1.Add your spaghetti directly to the sauce you had simmering.

2.Take chicken and vegies off the stick and add to pan too.

3.Toss together so everything is coated well with sauce. Add a splash of pasta water to thin out sauce so everything is coated.

4.Serve with Parmesan Cheese.


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