with Bocconcini and Olives
Ingredients: Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Chicken breast • Penne pasta (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Bocconcini cheese (milk) (pasteurized milk, calcium chloride, microbial enzyme, bacterial culture) • Spinach • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Shallot • Balsamic glaze (sulphites) (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Garlic • Chili flakes • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
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Bocconcini Cheese
100 g
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Baby Spinach
56 g
Penne
170 g
Parmesan Cheese, shredded
0.5 cup
Garlic, cloves
2 unit(s)
Shallot
1 unit(s)
Chili Flakes
4 g
Mixed Olives
30 g
Garlic Salt
2 g
Chicken Breasts
2 unit(s)
Pepper
0.125 tsp
Oil
1 tbsp
Salt
0.125 tsp
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- To the boiling water, add penne. Cook for 12-14 min, until tender but still firm to the bite.
- Strain penne, then return to the pot, off heat.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**
- Meanwhile, peel, then cut shallot into 1/4-inch pieces.
- Peel, then mince or grate garlic.
- Roughly chop spinach.
- Drain, then rinse olives. Pat dry with paper towels, then roughly chop.
- Pat bocconcini dry with paper towels. Tear into quarters, then season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
- While penne cooks, heat a large oven-proof pan over medium.
- When hot, add 1 tbsp (2 tbsp) oil, then shallots and garlic. Cook for 2-3 min, stirring constantly, until softened and fragrant.
- Season with salt.
- To the pan with shallots, add crushed tomatoes, olives, 1/4 tsp (1/2 tsp) chili flakes and 1/4 cup (1/2 cup) water. (Like things spicy? Add more chili flakes!)
- Cook for 4-5 min, stirring occasionally, until sauce thickens slightly.
- Remove from heat.
- Stir in 1 tbsp (2 tbsp) balsamic glaze.
- Season with 1/4 tsp (1/2 tsp) garlic salt and pepper.
- To the pot with penne, add sauce and spinach, then stir to combine.
- Transfer penne to the same oven-proof pan. (NOTE: If you don't have an oven-proof pan, transfer penne to an 8x8-inch [9x13-inch] baking dish.)
- Arrange bocconcini over penne. Sprinkle Parmesan over top.
- Broil in the middle of the oven for 4-5 min, until cheese melts.
- Divide penne al forno between plates.
- Thinly slice chicken. Top plates with chicken.
- Sprinkle any remaining chili flakes over top, if you like.
- Drizzle with remaining balsamic glaze.
If you've opted to add chicken breast, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**
Thinly slice chicken. Top plates with chicken.
940
kcal
Calories
32
g
Fat
13
g
Saturated Fat
97
g
Carbohydrate
15
g
Sugar
9
g
Dietary Fiber
72
g
Protein
170
mg
Cholesterol
1390
mg
Sodium
0.5
g
Trans Fat
1900
mg
Potassium
1150
mg
Calcium
5.5
mg
Iron
