Triple Veggie Chicken Marinara Sauce

Triple Veggie Chicken Marinara Sauce

with Penne Pasta

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SHHH! Don't tell the kids but we've packed this penne marinara with all sorts of hidden spring veggies! This dish is kid-friendly Italian comfort food at its finest!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 unit

Chicken Breasts

1 box

Diced Tomatoes

200 g


170 g


12 g


2 tbsp

Italian Seasoning


340 g



28 g

Parmesan Cheese


Not included in your delivery

2 tbsp


¼ tsp

Salt and Pepper*

½ tsp


2 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2720 kJ
Calories650 kcal
Fat14 g
Saturated Fat4 g
Carbohydrate72 g
Sugar9 g
Dietary Fiber2 g
Protein54 g
Cholesterol130 mg
Sodium350 mg
Utensilsarrow down iconarrow down icon
Garlic Press
Large Pot
Measuring Cups
Measuring Spoons
Box Grater
Baking Sheet
Paper Towel
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 450°F (to bake chicken). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* In a large pot, add 12 cups water and 2 tsp salt. Cover and bring to a boil over high heat. Meanwhile, peel carrots. Using a box grater, coarsely grate peeled carrots. Coarsely grate zucchini. Peel, then mince or grate garlic.


Pat chicken dry with paper towel, then cut into 1-inch pieces. On a baking sheet, toss chicken with half the Italian seasoning and 1 tbsp oil. Season with salt and pepper. Arrange chicken in a single layer. Bake in middle of oven, until cooked through, 14-16 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)


Meanwhile, to boiling water, add penne. Cook, stirring occasionally, until tender, 10-12 min. When penne is tender, drain. Return to the same pot, off heat. Set aside.


Meanwhile, heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then carrots, grated zucchini, garlic and remaining Italian seasoning. Season with salt and pepper. Cook, stirring often, until veggies soften, 5-6 min. Add tomatoes and 1/2 tsp sugar. Cook, stirring occasionally, until sauce thickens slightly, 3-4 min. Season with salt and pepper.


To the large pan with veggie-tomato sauce, add penne and chicken. Toss to combine


Divide chicken and penne marinara between bowls. Sprinkle over Parmesan.