with Cavatappi, Peppers and Parmesan
Ingredients: Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Chicken breast • Cavatappi (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Sweet bell pepper • Spinach • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Balsamic vinegar (sulphites) (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) • Garlic • Italian seasoning (oregano, basil, marjoram, garlic powder, rosemary, parsley flakes, bay leaf, canola oil, silicon dioxide).
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Chicken Breasts
2 unit(s)
Balsamic Vinegar
1 tbsp
Sweet Bell Pepper
1 unit(s)
Baby Spinach
56 g
Italian Seasoning
4.3 g
Cavatappi
170 g
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Garlic, cloves
2 unit(s)
Parmesan Cheese, shredded
0.25 cup
Oil*
2 tbsp
Butter*
2 tbsp
Pepper*
0.25 tsp
Salt*
0.5 tsp
All-Purpose Flour
2 tbsp
- Before starting, wash and dry all produce.
- Bring a large pot of salted water to a boil over high (use same for 4 servings).
- To the boiling water, add cavatappi. Cook uncovered for 8-9 min, stirring occasionally, until tender.
- Reserve 1/2 cup (1 cup) pasta water. Strain, then return to the pot, off heat.
- Meanwhile, core then cut pepper into 1/2-inch pieces.
- Peel, then mince or grate the garlic.
- Roughly chop spinach.
- Pat chicken dry with paper towels, then cut into 1/2-inch pieces.
- To a large bowl, add chicken and 2 tbsp (4 tbsp) flour. Season with salt and pepper, then toss to coat.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 2 tbsp (1/4 cup) oil, then chicken. Cook for 3-4 min, stirring often, until golden.**
- Remove the pan from heat. Transfer chicken to a plate. Set aside.
- Reheat the same pan to medium. Add 2 tbsp (1/4 cup) butter, then swirl the pan until melted.
- Add peppers. Cook for 3-4 min, stirring occasionally, until tender-crisp. Season with salt and pepper.
- Add garlic. Cook for 1 min, stirring constantly, until fragrant.
- To the pan with peppers, add Italian Seasoning, crushed tomatoes, vinegar and reserved pasta water. Season with salt and pepper.
- Bring to a simmer. Once simmering, cook for 3-4 min, stirring occasionally, until sauce thickens.
- Add chicken and spinach. Cook for 1 min, stirring often, until spinach wilts. Season with salt and pepper.
- Add cacciatore to the pot with the cavatappi. Stir to combine.
- Divide cacciatore between plates.
- Sprinkle Parmesan over top.
If you've opted to get chicken breasts, prep and cook in the same way the recipe instructs you to prep and cook the chicken thighs.**
950
kcal
Calories
35
g
Fat
13
g
Saturated Fat
101
g
Carbohydrate
17
g
Sugar
10
g
Dietary Fiber
60
g
Protein
165
mg
Cholesterol
1230
mg
Sodium
1
g
Trans Fat
1950
mg
Potassium
300
mg
Calcium
7
mg
Iron
