Cheesy Chicken Penne Bake
with Marinara and Zucchini
No matter the weather, it’s pretty much impossible not to daydream about cheesy baked carbs. This killer casserole is guaranteed to make those dreams a reality. In it you’ll find chicken, zucchini, and tender bites of al dente penne all enrobed in a rich marinara sauce. To top things off, there’s a crispy layer of toasty panko and melty mozzarella. Serve it right from the pan for maximum cheese pull potential and wait for the oohs and aahs from your lucky fellow diners.
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
10 ounce
Chicken Breast Strips
14 ounce
Marinara Cup
6 ounce
Penne Pasta
(Contains Wheat)
1 unit
Chicken Stock Concentrate
1 tablespoon
Tuscan Heat Spice
½ cup
Mozzarella Cheese
(Contains Milk)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 unit
Zucchini
Not included in your delivery
3 tablespoon
Butter
(Contains Milk)
4 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Heat broiler to high or oven to 500 degrees. Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Place 1 TBSP butter (2 TBSP for 4) in a medium microwave-safe bowl; microwave in 10- 15 second intervals until melted. Stir in panko; season with salt and pepper.
Pat chicken dry with paper towels. Heat a large drizzle of olive oil in a large, preferably ovenproof, pan over medium-high heat. Add chicken; season with salt, pepper, and half the Tuscan Heat Spice. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a second medium bowl. Wipe out pan.
Once water is boiling, add penne to pot. Cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.
Meanwhile, heat another large drizzle of olive oil in pan used for chicken over medium-high heat. Add zucchini and remaining Tuscan Heat Spice; cook, stirring occasionally, until golden brown and tender, 6-8 minutes. Reduce heat to medium low.
Add marinara sauce, stock concentrate, and chicken to pan. Stir in drained penne, ¼ cup reserved pasta cooking water (½ cup for 4 servings), and 2 TBSP butter (3 TBSP for 4). (TIP: If needed, stir in more reserved cooking water 1 TBSP at a time until penne is thoroughly coated in sauce.) Season with salt (start with ½ tsp, taste, and add more from there) and pepper. TIP: If your pan isn’t ovenproof, transfer mixture to a baking dish.
Sprinkle pasta mixture with mozzarella and panko. Broil or bake until cheese is melted and bubbly and panko is golden, 2-4 minutes. (TIP: Watch carefully for any burning.) Serve straight from the pan.
