Chicken & Pepper Cavatappi Milano

Name: Chicken & Pepper Cavatappi Milano with Fresh Mozz, Crispy Panko & Chives
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 Bell Pepper; 4 oz Mozzarella Cheese; 14 oz Marinara Cup; 1 tsp Red Pepper Flakes; 1/4 cup Breadcrumbs; 6 oz Pasta; 2 tbsp Cream Cheese; 1/4 oz Chives; 2 tsp Olive Oil; 1 tbsp Butter; Salt; Black Pepper; 10 oz Chicken Breast; 1 tsp Cooking Oil

with Fresh Mozz, Crispy Panko & Chives

By Recipe0 System

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.)

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Bell Pepper
4 oz Mozzarella Cheese
14 oz Marinara Cup
1 tsp Red Pepper Flakes
1/4 cup Breadcrumbs
6 oz Pasta
2 tbsp Cream Cheese
1/4 oz Chives
2 tsp Olive Oil
1 tbsp Butter
Salt
Black Pepper
10 oz Chicken Breast
1 tsp Cooking Oil

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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.
2

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.

Remove from oven and let cool slightly. Transfer to a cutting board, then thinly slice.

Heat broiler to high.
3

While bell pepper roasts, 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.
4

Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Drain and set aside.

While pasta cooks, pat chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
5

While pasta cooks, heat a large, preferably ovenproof, pan over medium-high heat. Add marinara, ½ cup water (¾ 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 chicken here.
6

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 with mozzarella and panko.

Broil until cheese melts and panko is golden brown, 2-4 minutes. TIP: Watch carefully to avoid burning.

Sprinkle with remaining chives and more chili flakes if desired. Divide between plates and serve.

Stir chicken into pan with bell pepper and cavatappi.

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