Chicken Breast and Tomato Penne Al Forno
with Bocconcini and Olives- Milk
- Wheat
- Sulphites
- Sulphites
- Tree nuts
- Mustard
- Soy
- Milk
- Sesame
- Triticale
- Wheat
- Peanuts
- May contain traces of allergens
- Egg
- Gluten
- Crustaceans
- Fish
Ingredients: Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Chicken breast • Penne pasta (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Bocconcini cheese (milk) (pasteurized milk, calcium chloride, microbial enzyme, bacterial culture) • Spinach • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Shallot • Balsamic glaze (sulphites) (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Garlic • Chili flakes • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
100 g
Bocconcini Cheese
(Contains: Milk)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
56 g
Baby Spinach
170 g
Penne
(Contains: Wheat)
½ cup
Parmesan Cheese, shredded
(Contains: Milk)
2 unit(s)
Garlic, cloves
1 unit(s)
Shallot
4 g
Chili Flakes
(May contain traces of: Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts)
2 tbsp
Balsamic Glaze
(Contains: Sulphites May contain traces of: Mustard, Soy, Milk, Sesame, Wheat, Egg, Gluten, Crustaceans, Fish)
30 g
Mixed Olives
(May contain traces of: Sulphites, Tree nuts, Milk, Wheat, Egg, Fish)
2 g
Garlic Salt
(May contain traces of: Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts)
2 unit(s)
Chicken Breasts
Not included in your delivery
0.13 tsp
Pepper*
1 tbsp
Oil*
0.13 tsp
Salt*
Nutrition Values
Cooking Steps
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- To the boiling water, add penne. Cook for 12-14 min, until tender but still firm to the bite.
- Strain penne, then return to the pot, off heat.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**
- Meanwhile, peel, then cut shallot into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- Roughly chop spinach.
- Drain, then rinse olives. Pat dry with paper towels, then roughly chop.
- Pat bocconcini dry with paper towels. Tear into quarters, then season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
- While penne cooks, heat a large oven-proof pan over medium.
- When hot, add 1 tbsp (2 tbsp) oil, then shallots and garlic. Cook for 2-3 min, stirring constantly, until softened and fragrant.
- Season with salt.
- To the pan with shallots, add crushed tomatoes, olives, 1/4 tsp (1/2 tsp) chili flakes and 1/4 cup (1/2 cup) water. (Like things spicy? Add more chili flakes!)
- Cook for 4-5 min, stirring occasionally, until sauce thickens slightly.
- Remove from heat.
- Stir in 1 tbsp (2 tbsp) balsamic glaze.
- Season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
- To the pot with penne, add sauce and spinach, then stir to combine.
- Transfer penne to the same oven-proof pan. (NOTE: If you don't have an oven-proof pan, transfer penne to an 8x8-inch [9x13-inch] baking dish.)
- Arrange bocconcini over penne. Sprinkle Parmesan over top.
- Broil in the middle of the oven for 4-5 min, until cheese melts.
- Divide penne al forno between plates.
- Thinly slice chicken. Top plates with chicken.
- Sprinkle any remaining chili flakes over top, if you like.
- Drizzle with remaining balsamic glaze.
If you've opted to add chicken breast, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**
Thinly slice chicken. Top plates with chicken.
