Chicken Penne in Cherry Tomato Sauce
with basil, Sicilian-style herbs & Romano pepper4.0(300)
Calories
:
678 kcalProtein
:
39g proteinDifficulty
:
MediumCalorie Smart
Extra Veggies
High Protein
Allergens:
- Gluten
- Tarwe
- Soja
- Mosterd
- May contain traces of allergens
- Selderij
Chicken breast is a lean, versatile cut with a mild flavour and tender texture. It easily absorbs seasonings and suits many different cuisines!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
90 g
Penne
(Contains: Soja, Mosterd, May contain traces of allergens, Gluten, Tarwe)
1 piece
Garlic
½ piece
Romano pepper
½ piece
Red onion
½ sachet(s)
Sicilian-style herb mix
½ can
Tinned cherry tomatoes
5 g
Fresh basil
(Contains: Selderij, May contain traces of allergens)
1 piece
Chicken breast with Mediterranean herbs
Not included in your delivery
1.25 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2838 kJ
Calories678 kcal
Fat20.2 g
Saturated Fat3.7 g
Carbohydrate81 g
Sugar15 g
Dietary Fiber8.3 g
Protein39 g
Salt1.6 g
Potassium61.3 mg
Calcium10.5 mg
Iron0.2 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
•Pan
•Tall-Sided Pan
•Casserole
Cooking Steps
1
- Boil plenty of salted water in a pot or saucepan and cook the penne for 10 - 12 minutes, then drain and set aside.
- Slice the onion into half rings and crush or mince the garlic.
- Halve the Romano pepper lengthways and remove the seeds.
Did you know... as well as vitamin C, Romano peppers are also high in vitamin E. This antioxidant is also found in sunflower oil, wholegrain products, nuts, seeds and green vegetables.
2
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the chicken breast for 2 - 3 minutes per side.
- Reduce the heat and fry for a further 4 - 5 minutes or until done.
- Heat a light drizzle of olive oil in a deep frying pan over medium-high heat.
- Fry the Romano pepper for 8 - 10 minutes until done, turning halfway so as to prevent it from burning. Season to taste with salt and pepper.
3
- Heat a drizzle of olive oil in another deep frying pan over medium-high heat.
- Fry the garlic and onion for 1 minute, then add the cherry tomatoes and the Sicilian herbs.
- Fry for 3 more minutes, crushing the tomatoes as you do so.
- Meanwhile, finely chop the basil.
4
- Transfer the pasta to the sauce and mix well to combine.
- Serve the pasta on plates, topped with the Romano pepper and the chicken breast.
- Garnish with the basil to finish.
