Oven-Ready
Cheesy Pesto Chicken with Tomato & Roasted Red Pepper Pasta
easy prep & pan included
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Nigel Palmer
Cheese, pesto, and tomato are a natural trilogy, and they come together here like all your favorite trilogies: fun, tasty, and filling.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 8 fl. oz. Marinara Sauce
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6 oz. Ditalini
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3 oz. Shredded Mozzarella
- 3 oz. Roasted Red Peppers
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1 oz. Basil Pesto
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1 oz. Grated Parmesan
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories730
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Carbohydrates70g
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Net Carbs55g
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Fat20g
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Protein63g
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Sodium1670mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Preheat oven to 425 degrees. Remove lid and label. When ingredient appears in recipe, remove from packaging.
Mix pasta, marinara sauce, and 1 cup water in provided tray. -
2 Add Topping and Chicken
Place red pepper strips and mozzarella cheese evenly over pasta.
Top with chicken and sprinkle Parmesan evenly over dish. -
3 Bake the Dish
Bake uncovered in hot oven until cheese is melted and chicken reaches a minimum internal temperature of 165 degrees, 25-30 minutes.
Carefully remove from oven and top chicken with pesto. Bon appétit!
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