Chicken, Pepper & Mozz Cavatappi Bake
with Crispy Panko & Chives
No matter the weather, it’s impossible not to daydream about a bubbly, soul-warming pasta dish. Well, folks, that dream is now a reality. This delicious dish has curly cavatappi and tender strips of roasted bell pepper cloaked in a creamy tomato-herb sauce. It’s topped off with fresh mozzarella and crispy panko before being broiled to gooey, golden-brown perfection. Yep, this one-pan wonder is guaranteed to satisfy all your carby cravings. (We’re all about making dreams come true.)
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
1 unit
Bell Pepper
4 ounce
Fresh Mozzarella
(Contains Milk)
14 ounce
Marinara Sauce
1 teaspoon
Chili Flakes
¼ cup
Panko Breadcrumbs
(Contains Wheat)
6 ounce
Cavatappi Pasta
(Contains Wheat)
2 tablespoon
Cream Cheese
(Contains Milk)
¼ ounce
Chives
10 ounce
Chopped Chicken Breast
Not included in your delivery
Olive Oil
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 400 degrees. Bring a medium pot of salted water to a boil. Wash and dry produce. • Halve bell pepper lengthwise; remove stem and seeds. Thinly slice chives. Tear mozzarella into bite-size pieces.
• Rub each bell pepper half with a drizzle of olive oil; season with salt and pepper. Place on a baking sheet, cut sides down. • Roast on top rack until softened and lightly charred, 20-25 minutes.
• Meanwhile, place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl; microwave until just melted, 30 seconds. Stir in panko and season with salt.
• Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Drain and set aside.
While pasta cooks, rinse shrimp* under cold water, then pat dry with paper towels or open package of chicken* and drain off any excess liquid. Season all over with salt and pepper. Heat a drizzle of oil in a large, preferably ovenproof, pan over medium- high heat. Add shrimp or chicken in a single layer; cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
• While pasta cooks, heat a large, preferably ovenproof, pan over medium-high heat. Add marinara, 1⁄2 cup water (3⁄4 cup for 4 servings), half the chives, a pinch of chili flakes, and a big pinch of salt; stir to combine. Bring to a boil, then reduce heat to medium. Simmer until slightly thickened, 3-5 minutes. • Turn off heat; stir in cream cheese until melted and combined. Season with salt and pepper.
Use pan used for shrimp or chicken here.
• Once bell pepper is done roasting, remove from oven and let cool slightly. Transfer bell pepper to a cutting board, then thinly slice. • Heat broiler to high. Stir sliced bell pepper and drained cavatappi into pan with sauce. If sauce seems too thick, add a splash of water. Season with salt and pepper. TIP: If your pan isn’t ovenproof, transfer mixture now to a baking dish. • Sprinkle pasta mixture with mozzarella and panko. Broil until cheese melts and panko is golden brown, 2-4 minutes. (Watch carefully to avoid burning!)
Stir shrimp or chicken into pan with bell pepper and cavatappi.
• Sprinkle pasta bake with remaining chives and as much remaining chili flakes as you like. Serve family style or divide between plates.
Chicken is fully cooked when internal temperature reaches 165°.
