Pasta Puttanesca Bake with Chicken and Plant-Based Mozzarella
and Garlic Ciabatta
Ingredients: Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Chicken tenders • Rigatoni pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Ciabatta roll (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Sweet bell pepper • Plant based mozzarella cheese (water, coconut oil, modified potato starch, modified corn starch, corn starch, sea salt, flavour, olive extract, carotene) • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Spinach • Chili flakes.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
170 g
Rigatoni
(Contains: Wheat)
1 unit(s)
Sweet Bell Pepper
4 g
Chili Flakes
(May contain traces of: Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May contain traces of: Wheat, Gluten)
¾ cup
Plant-Based Mozzarella Cheese, shredded
28 g
Baby Spinach
60 g
Mixed Olives
(May contain traces of: Sulphites, Tree nuts, Milk, Wheat, Egg, Fish)
2 tbsp
Garlic Spread
(Contains: Soy May contain traces of: Sulphites, Milk)
1 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley May contain traces of: Soy, Sesame, Triticale, Walnuts, Oats, Rye)
310 g
Chicken Breast Tenders
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425˚F. Wash and dry all produce.
- Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 servings). Cover and bring to a boil over high.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Drain, then tear or cut olives in half.
- Once water is boiling, add rigatoni. Cook 12- 14 min, uncovered, stirring occasionally, until tender.
- While rigatoni cooks, heat a large oven-proof pan over medium-high. When hot, add half the garlic spread. Swirl pan for 30 sec, until melted.
- Add panko. Season with salt and pepper. Cook for 1-2 min, stirring often until golden.
- Transfer to a medium bowl.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Reheat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.**
- Reheat the same pan over medium. When hot, 1 tbsp (2 tbsp) oil, peppers and olives. Season with salt and pepper. Cook for 2-4 min, stirring often, until tender-crisp.
- Add crushed tomatoes and half the chili flakes.(TIP: Like things spicy? Add more chili flakes!) Season with salt and pepper. Cook for 1-3 min, stirring often, until simmering. Remove from heat.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain rigatoni.
- Thinly slice chicken.
- Add rigatoni, chicken, spinach and reserved pasta water to pan with sauce. Stir to coat. (NOTE: If you don't have an oven-proof pan, transfer to an 8x8-inch baking dish for 2 servings, or 9x13-inch baking dish for 4 servings.)
- Sprinkle plant-based mozzarella and panko over top.
- Bake in the middle of the oven for 7-10 min until sauce is bubbly and topping is golden.
- Meanwhile, halve ciabatta. Spread remaining garlic spread over ciabatta halves.
- Arrange on an unlined baking sheet. Bake in the top of the oven for 3-4 min until golden. (TIP: Keep an eye on buns so they don't burn!)
- Allow pasta to rest for 2-3 min before serving.
- Halve garlic ciabatta.
- Divide pasta and garlic bread between plates.
If you've opted to add chicken tenders, pat dry with paper towels. Season with salt and pepper. Reheat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.**
Thinly slice chicken. Add chicken to pan.
