Chicken & Pepper Cavatappi Milano
with Fresh Mozz, Crispy Panko & Chives
No matter the weather, it’s impossible not to daydream about a bubbly, soul-warming pasta dish. Well, folks, that dream is now a reality. This delicious dish has curly cavatappi and tender strips of roasted bell pepper cloaked in a creamy tomato-herb sauce. It’s topped off with fresh mozzarella and crispy panko before being broiled to gooey, golden-brown perfection. Yep, this one-pan wonder is guaranteed to satisfy all your carby cravings. (We’re all about making dreams come true.)
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Bell Pepper
4 ounce
Fresh Mozzarella
(Contains Milk)
14 ounce
Marinara Cup
1 teaspoon
Chili Flakes
¼ cup
Panko Breadcrumbs
(Contains Wheat)
6 ounce
Cavatappi Pasta
(Contains Wheat)
2 tablespoon
Cream Cheese
(Contains Milk)
¼ ounce
Chives
10 ounce
Chicken Breast Strips
Not included in your delivery
2 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 400 degrees. Bring a medium pot of salted water to a boil. Wash and dry produce. • Halve bell pepper lengthwise; remove stem and seeds. Thinly slice chives. Tear mozzarella into bite-size pieces.
• Rub each bell pepper half with a drizzle of olive oil; season with salt and pepper. Place on a baking sheet, cut sides down. • Roast on top rack until softened and lightly charred, 20-25 minutes. • Remove from oven and let cool slightly. Transfer to a cutting board, then thinly slice. • Heat broiler to high.
• While bell pepper roasts, place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl; microwave until just melted, 30 seconds. Stir in panko and season with salt.
• Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Drain and set aside.
While pasta cooks, pat chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
• While pasta cooks, heat a large, preferably ovenproof, pan over medium-high heat. Add marinara, ½ cup water (¾ cup for 4 servings), half the chives, a pinch of chili flakes, and a big pinch of salt; stir to combine. Bring to a boil, then reduce heat to medium. Simmer until slightly thickened, 3-5 minutes. • Turn off heat; stir in cream cheese until melted and combined. Season with salt and pepper.
Use pan used for chicken here.
• Stir sliced bell pepper and drained cavatappi into pan with sauce. If sauce seems too thick, add a splash of water. Season with salt and pepper. (TIP: If your pan isn’t ovenproof, transfer mixture now to a baking dish.) Sprinkle with mozzarella and panko. • Broil until cheese melts and panko is golden brown, 2-4 minutes. TIP: Watch carefully to avoid burning. • Sprinkle with remaining chives and more chili flakes if desired. Divide between plates and serve.
Stir chicken into pan with bell pepper and cavatappi.
