Prosciutto Chicken & Roasted Artichokes
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Prosciutto Chicken & Roasted Artichokes

Prosciutto Chicken & Roasted Artichokes

with Creamy Burst Tomato Penne & Spicy Breadcrumbs

Elegant and flavorful, prosciutto-wrapped chicken cutlets make any night a special occasion. Here, we roast them along with tender artichoke hearts and serve it all over penne pasta tossed in a creamy sauce with blistered grape tomatoes. A shower of spicy herbed breadcrumbs adds the final layer of crunch to this restaurant-inspired dish.

Tags:
Easy Prep
New
Allergens:
Wheat
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time5 minutes
DifficultyHard

Ingredients

serving amount

1 unit

Artichoke hearts

¼ ounce

Parsley

4 ounce

Grape Tomatoes

10 ounce

Chicken Cutlets

2 ounce

Prosciutto

6 ounce

Penne Pasta

(Contains Wheat)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

1 teaspoon

Chili Flakes

4 ounce

Cream Sauce Base

(Contains Milk)

1 teaspoon

Garlic Powder

Not included in your delivery

1 tablespoon

Cooking Oil

1 teaspoon

Olive Oil

Salt

Pepper

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Nutrition Values

/ per serving
Calories820 kcal
Fat30 g
Saturated Fat11 g
Carbohydrate79 g
Sugar7 g
Dietary Fiber5 g
Protein53 g
Cholesterol165 mg
Sodium1000 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Paper Towel
Strainer
Large Pan
Baking Sheet
Small Bowl

Instructions

Prep
1

• Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Pat artichoke hearts dry with paper towels; halve crosswise. Roughly chop parsley. Halve grape tomatoes lengthwise.

Wrap Chicken & Boil Pasta
2

• Pat chicken* dry with paper towels. • Lay two slices of prosciutto beside one another on a work surface. Tightly roll up prosciutto around chicken. Repeat with remaining prosciutto and chicken. • Once water is boiling, add penne. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1⁄2 cup pasta cooking water (1 cup for 4 servings), then drain.

Cook Chicken
3

• Heat a drizzle of oil in a large pan over medium-high heat. Add wrapped chicken and cook until browned, 2-3 minutes per side. Turn off heat; transfer to one side of a baking sheet. Wipe out pan. • Add artichoke hearts to empty side of sheet and toss with a drizzle of oil. • Roast on top rack until chicken is cooked through and artichokes are browned and slightly crispy, 15-18 minutes. Transfer chicken to a cutting board.

Toast Breadcrumbs
4

• Meanwhile, heat a drizzle of olive oil in pan used for chicken over medium heat. Add breadcrumbs and a pinch of salt and pepper. Cook, stirring constantly, until golden brown, 2-3 minutes. • Turn off heat; transfer to a small bowl. Stir in parsley and as many chili flakes as you like. Wipe out pan.

Finish Pasta
5

• Once chicken and artichokes have roasted 10 minutes, heat a drizzle of oil in pan used for breadcrumbs over medium-high heat. Add tomatoes and cook, undisturbed, until browned and beginning to burst, 2-3 minutes. • Reduce heat to low. Stir in cream sauce base, garlic powder, drained penne, and 1⁄4 cup reserved pasta cooking water (1⁄2 cup for 4 servings). Bring to a low simmer and cook, stirring constantly, until pasta is evenly coated in sauce, 1-2 minutes. (If needed, stir in more reserved pasta cooking water a splash at a time.) • Taste and season with salt and pepper if desired.

Serve
6

• Slice chicken crosswise. • Divide pasta between shallow bowls; sprinkle with spicy breadcrumbs. Top with chicken and artichokes and serve.

Chicken is fully cooked when internal temperature reaches 165°.