Sun-Dried Tomato Pesto, Chicken Tenders and Spinach Penne
with Marinated Mozzarella and Garlic Ciabatta
If it ain't broke, don't fix it. The old adage rings true in this classic combination of spinach and sun-dried tomatoes with creamy pasta, chicken tenders, and marinated mozzarella. It's a richly satisfying meal that will bring a touch of freshness to your dinner table!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
170 g
Penne
(Contains Wheat)
125 g
Fresh Mozzarella
(Contains Milk)
1 unit(s)
Ciabatta Roll
(Contains Barley, Wheat)
¼ cup
Sun-Dried Tomato Pesto
(Contains Milk)
56 g
Baby Spinach
50 g
Shallot
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tsp
Chili Flakes
3 unit(s)
Garlic, cloves
1 tbsp
Italian Seasoning
1 unit(s)
Cream Cheese
(Contains Milk)
310 g
Chicken Breast Tenders
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce.Garlic Guide for Step 4: 1/4 tsp (1/2 tsp) mild, 1/2 tsp (1 tsp) medium and 1 tsp (2 tsp) extra! Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, peel, then cut shallot into 1/4-inch pieces. Roughly chop spinach. Cut mozzarella into 1/2-inch pieces. Peel, then mince or grate garlic.
Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup (1/2 cup) pasta water, then drain and return penne to the same pot, off heat.
Meanwhile, add 2 tbsp (4 tbsp) oil, 1 tsp (2 tsp) Italian Seasoning and 1/4 tsp (1/2 tsp) garlic to a medium bowl. (NOTE: Reference garlic guide.) Add mozzarella. Season with salt and pepper, then gently stir to coat.Halve ciabatta. Arrange on an unlined baking sheet, cut-side up, then top with half the marinated mozzarella.Toast in the middle of the oven until cheese melts, 4-6 min. (TIP: Keep an eye ciabatta so they don't burn!)
Meanwhile, heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then shallots. Cook, stirring often, until softened, 2-3 min. Add cream cheese, spinach, remaining garlic and 2 tsp (1 tbsp) Italian Seasoning. Cook, stirring often, until fragrant and cream cheese softens, 1-2 min.
Add sauce, reserved pasta water, sun-dried tomato pesto and half the Parmesan to the pot with penne. Season with salt and pepper, to taste, then stir to coat, 1-2 min.
Cut garlic ciabatta into triangles.Divide penne between plates. Top with chicken and remaining marinated mozzarella.Sprinkle with remaining Parmesan and chili flakes, if desired.Serve garlic ciabatta alongside.
