Melty Mozzarella Chicken Pomodoro Bake

Melty Mozzarella Chicken Pomodoro Bake

with Crispy Panko

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As the temperature continues to plummet, it’s impossible not to daydream about a soul-warming dish. Well, folks, the search is over. This bubbly bake has Tuscan-spiced chicken and tender bites of al dente penne cloaked in a savory tomato sauce. It’s topped off with toasted breadcrumbs and melty mozzarella before being broiled to golden-brown perfection. This one-pan wonder is guaranteed to satisfy all cold weather cravings. We’re all about making dreams come true.

Allergens:MilkWheat

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

Preparation Time25 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredients

serving 4 people

8 ounce

Fresh Mozzarella

(ContainsMilk)

20 ounce

Chicken Breast Strips

2 tablespoon

Tuscan Heat Spice

12 ounce

Penne

(ContainsWheat)

27.52 ounce

Crushed Tomatoes

2 unit

Chicken Stock Concentrate

½ cup

Panko Breadcrumbs

(ContainsWheat)

Not included in your delivery

2 teaspoon

Vegetable Oil

1 tablespoon

Butter

(ContainsMilk)

1 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Values
/ per serving
Energy (kJ)3305 kJ
Calories790 kcal
Fat28 g
Saturated Fat11 g
Carbohydrate92 g
Sugar12 g
Dietary Fiber6 g
Protein47 g
Cholesterol160 mg
Sodium920 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
Utensils
Large Pot
Paper Towel
Large Pan
Baking Dish
InstructionsPDF
Instructions
Prep
Prep
1

Adjust rack to top position and preheat broiler to 500 degrees). Bring a large pot of salted water to a boil. Slice mozzarella into thin rounds. Pat chicken dry with paper towels, then season all over with salt, pepper, and half the Tuscan Heat Spice (you’ll use the rest later).

Cook Pot
Cook Pot
2

Once water is boiling, add penne to pot. Cook until al dente, 9-11 minutes. Reserve ¼ cup pasta cooking water, then drain.

Cook Chicken
Cook Chicken
3

Meanwhile, heat a large drizzle of oil in a large, high-sided pan over mediumhigh heat (use an ovenproof pan if you have one). Add chicken and cook, stirring occasionally, until browned on all sides but not yet cooked through, 1-2 minutes. (TIP: Don’t overcrowd the pan—you may want to work in batches so the pieces brown evenly.)

Simmer Sauce
Simmer Sauce
4

Add crushed tomatoes, stock concentrates, penne, remaining Tuscan Heat Spice, and reserved pasta cooking water to pan; stir to combine. Simmer until sauce has thickened slightly, 2-3 minutes. Stir in 1 TBSP butter; season with salt and pepper. (TIP: If your pan isn’t ovenproof, transfer mixture to a 9-by-13-inch baking dish.)

Top Pasta
Top Pasta
5

In a small bowl, combine panko, a drizzle of olive oil, and a pinch of salt. Evenly top pasta mixture with mozzarella and panko mixture. Season all over with pepper.

Finish and Serve
Finish and Serve
6

Broil (or bake) pasta until panko is golden brown and sauce is bubbly, 3-5 minutes. (TIP: Keep an eye on dish while broiling.) Cool slightly, then divide between plates and serve.