Triple Veggie Chicken Marinara Sauce
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Triple Veggie Chicken Marinara Sauce

Triple Veggie Chicken Marinara Sauce

with Penne Pasta

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!

Allergens:
Sulphites
Wheat
Milk

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

Preparation Time35 minutes
DifficultyEasy

Ingredients

/ serving 4 people

680 unit

Chicken Breasts

1 box

Diced Tomatoes

200 g

Zucchini

170 g

Carrot

12 g

Garlic

2 tbsp

Italian Seasoning

(Contains Sulphites)

340 g

Penne

(Contains Wheat)

28 g

Parmesan Cheese

(Contains Milk)

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

½ tsp

Sugar*

2 tsp

Salt*

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Nutrition Values

Energy (kJ)2720 kJ
Calories650 kcal
Fat14 g
Saturated Fat4 g
Carbohydrate72 g
Sugar9 g
Dietary Fiber2 g
Protein54 g
Cholesterol130 mg
Sodium350 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Garlic Press
Large Pot
Measuring Cups
Measuring Spoons
Peeler
Box Grater
Baking Sheet
Paper Towel
Strainer
Large Non-Stick Pan

Instructions

1 PREP
1

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.

2 BAKE CHICKEN
2

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.**)

3 COOK PASTA
3

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.

4 COOK VEGGIES
4

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.

5 ASSEMBLE PASTA
5

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

6 FINISH AND SERVE
6

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