Zesty Tomato Penne and Chicken Breasts Al Forno
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Zesty Tomato Penne and Chicken Breasts Al Forno

Zesty Tomato Penne and Chicken Breasts Al Forno

with Bocconcini and Olives

Is there anything more comforting than cheesy baked pasta? This quick pasta bake is spiked with chili flakes and olives to amp up its cozy flavour.


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

Preparation Time30 minutes
Cooking Time8 minutes


serving amount

100 g

Bocconcini Cheese

(Contains Milk)

1 unit(s)

Crushed Tomatoes with Garlic and Onion

56 g

Baby Spinach

170 g


(Contains Wheat)

½ cup

Parmesan Cheese, shredded

(Contains Milk)

2 unit(s)

Garlic, cloves

1 unit(s)


1 tsp

Chili Flakes

2 tbsp

Balsamic Glaze

(Contains Sulphites)

30 g

Mixed Olives

(May contain Milk, Sulphites)

½ tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

2 unit(s)

Chicken Breasts

Not included in your delivery

0.13 tsp


2 tbsp


0.13 tsp



Nutrition Values

Calories1010 kcal
Fat39 g
Saturated Fat14 g
Carbohydrate100 g
Sugar18 g
Dietary Fiber11 g
Protein71 g
Cholesterol165 mg
Sodium1350 mg
Trans Fat0.5 g
Potassium1750 mg
Calcium1100 mg
Iron5.5 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.


Large Pot
Measuring Spoons
Measuring Cups
Large Oven-Proof Pan


Cook penne
  • Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
  • Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
  • Drain penne. 
  • While water comes to a boil, 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.
  • Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
  • Heat a large oven-proof pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook on one side until golden, 6-7 min. Flip, then cover and continue cooking until cooked through, 6-7 min.**
Start sauce
  • Add 1 tbsp (2 tbsp) oil to the same pan, then shallots and garlic. Cook, stirring constantly, until softened and fragrant, 2-3 min.
  • Season with salt.
Finish sauce
  • Add crushed tomatoes, olives, 1/2 tsp (1 tsp) chili flakes and 1/4 cup (1/2 cup) water to the pan with shallots.
  • Cook, stirring occasionally, until sauce thickens slightly, 4-5 min.
  • Remove from heat.
  • Stir in 1 tbsp (2 tbsp) balsamic glaze.
  • Season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
Assemble and broil penne
  • Thinly slice chicken. 
  • Add sauce, chicken and spinach to the pot with penne, 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 until cheese melts, 4-5 min.
Finish and serve
  • Divide penne al forno between plates.
  • Sprinkle remaining chili flakes over top, if desired.
  • Drizzle with remaining balsamic glaze, if desired.