Cheesy Pesto Chicken with Tomato & Roasted Red Pepper Pasta

easy prep & pan included

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

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)

  • Info
    1 Tbsp. Basil Pesto
  • Info
    1 oz. Grated Parmesan
  • Info
    3 oz. Shredded Mozzarella
  • Info
    6 oz. Ditalini
  • 13 oz. Boneless Skinless Chicken Breasts
  • 8 fl. oz. Marinara Sauce
  • 3 oz. Roasted Red Peppers

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.

  • Nutrition (per serving)

  • Calories
    783
  • Carbohydrates
    78g
  • Fat
    19g
  • Protein
    64g
  • Sodium
    1674mg

Recipe Steps

  • 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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