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
2 Servings, 760 Calories/Serving
This cheesy pasta is worth every penne! Chef Josh combines chicken breast strips with petite peas and tender carrots, then stirs in basil pesto and fresh ricotta for extra creaminess.
In your bag
- 5 ounces penne
- ¼ cup panko
- Your choice of protein
- 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
Calories 760, Total Fat 32g (41% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 370mg (16% DV), Total Carb. 80g (29% DV), Fiber 8g (29% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 40g
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.
Wash produce before use
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.
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.
Prep your protein
- Chicken, steak, or pork strips: Cut a small corner from the packaging and drain off any excess liquid. Transfer the meat to a plate; pat dry with a paper towel. Cut into 1-inch pieces. Season lightly with salt and pepper.
- Shrimp or scallops: Rinse and drain the shrimp or scallops. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.
- Plant-based chicken: Pat the plant-based chicken dry with a paper towel; cut any large pieces into 1-inch chunks. Season with salt and pepper.
Cook your protein
In the same pan used for the panko, warm 2 to 3 teaspoons oil over medium-high heat until hot but not smoking. Add your protein and cook, stirring occasionally, until lightly browned and cooked through, 2 to 4 minutes for regular shrimp; 4 to 6 minutes for jumbo shrimp, scallops, steak, pork, or plant-based chicken; and 6 to 8 minutes for chicken. Transfer to a plate. Do not clean the pan. While your protein is cooking, prepare the vegetables.
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 your protein, 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 your protein, 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.
Transfer the penne casserole to individual bowls, sprinkle with the panko, and serve.
- Fill a sauce pot with water for the penne.
- Time the penne.
- Scrub the carrots.
- Sprinkle the dish with the panko.