Oven-Ready
Sun-Dried Tomato Chicken Penne
with panko
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
- Protein-Packed
Chef
Patrick LeBeau
In Your Box (serves 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
- 8 oz. Cooked Penne Pasta
- 4 fl. oz. Cream Sauce Base
- 2 oz. Sun Dried Tomato Pesto
- 2 oz. Shredded Mozzarella
- ½ oz. Grated Parmesan Cheese
- 0.32 oz. Panko Breadcrumbs
- ½ tsp. Potato Spice Seasoning
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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Calories630
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Carbohydrates47g
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Net Carbs44g
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Fat28g
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Protein46g
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Sodium1340mg
Recipe Steps
You Will Need
- Olive Oil
Before You Cook
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
Pat chicken dry.
In provided tray, combine pasta, chicken, pesto, cream base, potato spice seasoning, and 3 Tbsp. water. Spread into a single layer. -
2 Add the Toppings
Evenly top with shredded cheese, grated cheese, panko, then 1 tsp. olive oil.
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3 Bake the Meal
Bake uncovered in hot oven until panko is golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 25-30 minutes.
Carefully remove from oven. Bon appétit!
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