Stovetop chicken and penne casserole with carrots, peas, and ricotta

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Stovetop chicken and penne casserole with carrots, peas, and ricotta

Soy-Free, Family-Friendly

2 Servings, 760 Calories/Serving

25–40 Minutes

This cheesy pasta is worth every penne! Chef Josh combines chicken breast strips with petite peas and tender carrots, then stirs in fresh ricotta and basil pesto for creamy deliciousness. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 5 ounces penne
  • ¼ cup panko
  • 10 ounces boneless skinless chicken breast strips
  • 1 organic yellow onion
  • 3 ounces organic baby carrots
  • ½ cup organic peas
  • Sunbasket basil pesto (extra virgin olive oil - walnuts - basil - garlic - kosher salt - black pepper)
  • ¼ cup fresh ricotta
Ingredient IQ

Meet the fluffiest cheese in all the land! Fresh ricotta is traditionally made from sheep’s milk whey, but nowadays it also comes from cow’s milk. Either whey, it has a sweet-milky flavor and cottage cheese–like texture. Slather ricotta on toast, fold it into scrambled eggs, or spoon it over pasta for instant creaminess.  

Nutrition per serving

Calories: 760, Protein: 40g (80% DV), Fiber: 8g (32% DV), Total Fat: 32g (49% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 6g, Saturated Fat: 6g (30% DV), Cholesterol: 95mg (32% DV), Sodium: 370mg (15% DV), Carbohydrates: 80g (27% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV).
Contains: Milk, Tree Nuts (walnut), Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the penne

Bring a medium sauce pot of generously salted water to a boil. Add the penne and cook until just tender, 10 to 12 minutes. Drain, reserving ½ cup [1 cup] pasta cooking water. 

While the water is heating and the penne is cooking, start preparing the rest of the meal.

2

Toast the panko

In a large frying pan over medium heat, add the panko and cook, stirring occasionally, until golden brown, 2 to 3 minutes. Transfer to a plate. Wipe out the pan.

3

Prep and cook the chicken

  • Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season lightly with salt and pepper.

In the same pan used for the panko, warm 2 to 3 teaspoons oil over medium-high heat until hot but not smoking. Add the chicken and cook, stirring once or twice, until lightly browned and cooked through, 6 to 8 minutes. Transfer to a plate. Do not clean the pan. While the chicken is cooking, prepare the vegetables. 

4

Prep and cook the vegetables; finish the dish

  • Peel and coarsely chop the onion. 
  • Scrub the carrots and trim the ends; cut the carrots on the diagonal into ½-inch-thick slices.

In the same pan used for the chicken, if dry, add 2 to 3 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the onion and carrots, season with salt and pepper, and cook, stirring occasionally, until the vegetables are crisp-tender, 3 to 4 minutes. 

Add the chicken, peas, penne, and reserved pasta cooking water and toss to coat. Remove from the heat, stir in the pesto and ricotta, and season to taste with salt and pepper.

Serve

Transfer the chicken and penne casserole to individual bowls, sprinkle with the panko, and serve. 

Kids Can!
  • Fill a sauce pot with water for the penne.
  • Time the penne. 
  • Scrub the carrots.
  • Sprinkle the dish with the panko.