Melty Mozzarella Chicken Pomodoro Bake

Name: Melty Mozzarella Chicken Pomodoro Bake with Crispy Panko
Yield: 2 servings
Ingredients: 8 oz Mozzarella Cheese; 20 oz Chicken Breast; 2 tbsp Tuscan Heat Spice; 12 oz Penne; 27 1/2 oz Canned Tomatoes; 2 unit Chicken Stock Concentrate; 1/2 cup Breadcrumbs; 2 tsp Vegetable Oil; 1 tbsp Butter; 1 tsp Olive Oil; Salt; Black Pepper

with Crispy Panko

By Recipe0 System

As the temperature continues to plummet, it’s impossible not to daydream about a soul-warming dish. Well, folks, the search is over. This bubbly bake has Tuscan-spiced chicken and tender bites of al dente penne cloaked in a savory tomato sauce. It’s topped off with toasted breadcrumbs and melty mozzarella before being broiled to golden-brown perfection. This one-pan wonder is guaranteed to satisfy all cold weather cravings. We’re all about making dreams come true.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

8 oz Mozzarella Cheese
20 oz Chicken Breast
2 tbsp Tuscan Heat Spice
12 oz Penne
27 1/2 oz Canned Tomatoes
2 unit Chicken Stock Concentrate
1/2 cup Breadcrumbs
2 tsp Vegetable Oil
1 tbsp Butter
1 tsp Olive Oil
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat broiler to 500 degrees). Bring a large pot of salted water to a boil. Slice mozzarella into thin rounds. Pat chicken dry with paper towels, then season all over with salt, pepper, and half the Tuscan Heat Spice (you’ll use the rest later).
2

Once water is boiling, add penne to pot. Cook until al dente, 9-11 minutes. Reserve ¼ cup pasta cooking water, then drain.
3

Meanwhile, heat a large drizzle of oil in a large, high-sided pan over mediumhigh heat (use an ovenproof pan if you have one). Add chicken and cook, stirring occasionally, until browned on all sides but not yet cooked through, 1-2 minutes. (TIP: Don’t overcrowd the pan—you may want to work in batches so the pieces brown evenly.)
4

Add crushed tomatoes, stock concentrates, penne, remaining Tuscan Heat Spice, and reserved pasta cooking water to pan; stir to combine. Simmer until sauce has thickened slightly, 2-3 minutes. Stir in 1 TBSP butter; season with salt and pepper. (TIP: If your pan isn’t ovenproof, transfer mixture to a 9-by-13-inch baking dish.)
5

In a small bowl, combine panko, a drizzle of olive oil, and a pinch of salt. Evenly top pasta mixture with mozzarella and panko mixture. Season all over with pepper.
6

Broil (or bake) pasta until panko is golden brown and sauce is bubbly, 3-5 minutes. (TIP: Keep an eye on dish while broiling.) Cool slightly, then divide between plates and serve.

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