Protein Smart Chicken & Red Lentil Penne Soup with Veggies & Parmesan Toast
- Wheat
- Soy
- Milk
Ingredients
3 ounce
Carrots
10 ounce
Chopped Chicken Breast
1 unit
Ciabatta
(Contains: Wheat, Soy)
1 unit
Zucchini
6 ounce
Red Lentil Penne Pasta
2 unit
Chicken Stock Concentrate
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 teaspoon
Chili Flakes
1 teaspoon
Garlic Powder
2.5 ounce
Marinara Sauce
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Trim, peel, and quarter carrot lengthwise; cut crosswise into ¼-inch-thick quarter-moons. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick quarter-moons.
Open package of chicken and drain off any excess liquid. Heat a drizzle of oil in a medium pot (large pot for 4) over medium-high heat. Add chicken, 1 tsp salt (2 tsp for 4), and pepper; cook, stirring occasionally, until starting to brown, 2 minutes. Everything will finish cooking in the next step.
Stir in carrot, zucchini, marinara, garlic powder, stock concentrate, 4 cups water (8 cups for 4). Cover and bring to a boil.
Once boiling, add lentil pasta, then cover and continue boiling until veggies are tender, chicken is cooked through, and pasta is al dente, 12-15 minutes. TIP: Carefully taste a piece of pasta to check for doneness.
Taste and season with salt and pepper if desired.
While soup cooks, halve ciabatta lengthwise and coat all over with a drizzle of olive oil. Season with salt and pepper and place cut-side-up on an aluminum lined baking sheet. Sprinkle evenly with parmesan.
Bake on top rack until golden brown and cheese has melted, 2-3 minutes. TIP: Watch carefully to make sure it doesn’t burn!
When soup is done, slice parmesan toast in half diagonally into triangles.
Divide soup between bowls. Serve with parmesan toast on the side.
