with Peas and Cheesy Panko Topping
Ingredients: Chicken breast tenders • Broccoli • Quick-cook penne pasta (wheat) (enriched durum wheat semolina pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid), water, canola oil) • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Green peas • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Zesty garlic blend (sulphites) (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid).
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Chicken Breast Tenders
320 g
Broccoli
227 g
Cheddar Cheese, shredded
0.5 cup
Panko Breadcrumbs
0.33 cup
Zesty Garlic Blend
7 g
Green Peas
56 g
Sour Cream
43 mL
Cream
56 mL
Quick-Cook Penne
227 g
Butter
2 tbsp
Milk
0.25 cup
Oil
3 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 450°F. Bring a large pot of salted water to a boil (use same for 4 servings). Wash and dry all produce.
- To a small bowl, add panko and 2 tbsp (4 tbsp) oil. Season with salt and pepper, then stir to coat. Set aside.
- Roughly chop broccoli.
- To the boiling water, add broccoli and quick-cook penne. Cook for 2-3 min, until tender but still firm to the bite. Strain broccoli and penne reserving 1/4 cup (1/2 cup) pasta water, then return to the pot, off heat. Set aside.
- Pat chicken dry with paper towels, then cut into 1-inch pieces.
- Heat a large non-stick pan over medium.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook for 4-5 min, turning occasionally, until golden. (Chicken will finish cooking in step 4.) Season with salt and pepper.
- Transfer chicken to a large bowl. Set aside.
- Transfer penne, broccoli and chicken to an 8x8-inch (9x13-inch) baking dish.
- Add cream, sour cream, 1/4 cup (1/2 cup) milk, reserved pasta water, peas and Zesty Garlic Blend. Stir to combine.
- Sprinkle cheese and panko over top.
- Bake in the middle of the oven for 7-8 min, until chicken is cooked through and topping is
golden.**
- Remove casserole from the oven and allow to cool for 4-5 min before serving.
- Divide casserole between plates.
1100
kcal
Calories
64
g
Fat
27
g
Saturated Fat
69
g
Carbohydrate
10
g
Sugar
7
g
Dietary Fiber
62
g
Protein
230
mg
Cholesterol
740
mg
Sodium
1.5
g
Trans Fat
1300
mg
Potassium
350
mg
Calcium
5
mg
Iron
with Peas and Cheesy Panko Topping
with Peas and Cheesy Panko Topping
with Peas and Cheesy Panko Topping
with Peas and Cheesy Panko Topping
with Peas and Cheesy Panko Topping
