In order to bring you the best organic produce, some ingredients may differ from those depicted.
Creamy penne rigate with baked chicken, feta, and cherry tomatoes
Soy-Free, No Added Sugar, Protein Plus
2 Servings, 660 Calories/Serving
Baked feta pasta has taken the world by storm, and we can see why. Inspired by the viral TikTok video, this easy, cheesy dish is creamy, tomatoey, and in-your-face delicious.
In your bag
- 10 ounces boneless skinless chicken breast strips
- Your choice of protein
- 1 or 2 cloves organic peeled fresh garlic
- 6 ounces organic grape or cherry tomatoes
- ½ cup crumbled feta
- 5 ounces penne rigate
- 4 or 5 sprigs organic fresh Thai basil
- 1½ ounces organic baby spinach or other leafy greens
Nutrition per serving
Calories 660, Total Fat 26g (33% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 125mg (42% DV), Sodium 450mg (20% DV), Total Carb. 59g (21% DV), Fiber 5g (18% DV), Total Sugars 4g (Incl. 0g Added Sugars, 0% DV), Protein 48g
Contains: Milk, 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
Prep your protein
Heat the oven to 400°F.
Bring a medium sauce pot of generously salted water to a boil for the penne rigate.
- Chicken, steak, or pork strips: Cut a small corner from the packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season with salt and pepper.
- Shrimp: Rinse and drain the shrimp. 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; season with salt and pepper.
Prep the garlic; start cooking your protein
- Finely chop, press, or grate the garlic.
In a large ovenproof frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add your protein and cook, stirring once or twice, until starting to brown, 2 to 3 minutes. Stir in the garlic and cook until fragrant and your protein is lightly browned but not yet cooked through, about 1 minute. Remove from the heat.
Bake the tomato-feta sauce and your protein
Scatter the tomatoes over your protein, then place all the feta in the center of the pan; drizzle everything with 1 to 2 tablespoons oil and season lightly with salt and pepper. Bake until the tomatoes have burst and your protein is cooked through, 4 to 6 minutes for shrimp and 15 to 20 minutes for all other proteins. Meanwhile, prepare the penne.
Cook the penne rigate
To the pot of boiling water, add the penne rigate and cook until just tender, 10 to 12 minutes. Drain the penne, reserving ¼ cup [½ cup] pasta cooking water. When the penne is almost done, prepare the basil.
Prep the basil; finish the dish
- Strip the basil leaves from the stems; coarsely tear the leaves for garnish.
Carefully remove the pan from the oven. Working in batches if needed, add the penne and spinach. [If cooking for 4 people, transfer your protein and tomato-feta sauce to a large bowl and add the penne and spinach.] Stir to combine, adding as much reserved pasta cooking water as needed to form a creamy sauce. Season to taste with salt and pepper.
Transfer the penne, your protein, and tomato-feta sauce to individual bowls. Garnish with the basil and serve.
- Fill a sauce pot with water for the penne.
- Press the garlic (if you have a press).
- Time the cooking.
- Strip and tear the basil leaves.
- Garnish with the basil.