Margherita Chicken

Margherita Chicken

with Fresh Basil & Parmesan Penne

Serves 2 Calories 722

Ingredients

2 Chicken Breasts
2 Garlic Cloves
5 oz. Green Beans
2 oz. Shredded Mozzarella
3 oz. Grape Tomatoes
¼ C. Basil
5 oz. Penne
1 T. Butter
3 T. Parmesan
1/3 C. Heavy Cream
1 10x12 Zip Lock Bag
Spice Mix:
½ tsp. Italian Seasoning
½ tsp. Garlic Powder
Protein Substitutions
Pork Chop
Prepare as for chicken breast but, omit flattening step.

Vegan Chicken
Preheat oven to bake at 450°F. Place Chickenless Breast on an ungreased baking pan. Bake approximately 9 minutes. Flip and bake an additional 7-8 minutes until heated through. Continue with recipe.

Portobello
Preheat oven to 400° F. Use a damp cloth to clean the tops, then remove the stem and gills from the mushrooms. Brush with olive oil and season with salt, pepper, and spice mix. Place in the oven gills up and bake for about 15 minutes. Top with cheese and broil 1-2 minutes, until cheese is melted.
Nutritional Information
Nutrition content
Chef's Tips
Use an oven-safe pan for the chicken and skip the baking pan for easier clean up!
Prepare Your Ingredients
Wash and dry your produce.
Bring a medium pot of salted water to a boil.
Preheat oven to hi-broil.
Foil line and grease a baking pan.
Trim ends of green beans if needed.
Slice grape tomatoes in half, and thinly slice the basil to make about ¼ cup.
Place the basil and tomatoes in a small bowl and toss with a little olive oil, salt, and pepper.
Mince 2 cloves of garlic.

Make the Penne Pasta
Add the penne to the boiling water.
Cook, stirring occasionally, for 15 mins.
Drain pasta and set aside in a separate bowl.

Prep and Cook the Chicken
Place the chicken in a large zip lock bag and flatten to about ½” inch using a meat mallet, wine bottle, or rolling pin.
Season both sides lightly with salt, pepper, and the spice mix.
Rub with a little olive oil.
Heat 1 Tbsp olive oil, in a medium pan, over medium-high heat.
When hot, add the chicken, and sear 1-2 minutes per side then transfer to the baking pan.
Top each breast with the shredded mozzarella and set aside.

Saute the Green Beans
In the same pan you cooked the chicken, heat 1 Tbsp. olive oil, over medium-high heat.
When hot, add the green beans and season with salt and pepper.
Saute tossing frequently 3-4 minutes or until crisp tender and starting to brown.
Add half the garlic during the last 30 seconds.
Remove from pan, set aside, and tent with foil.

Finish the Chicken and the Pasta
Place the chicken in the oven, and broil until cheese is melted; 1-2 minutes.
Remove from the oven.
In the same pot you cooked the pasta, melt the butter, over medium heat.
Add remaining garlic, and cook, stirring constantly for about 1 minute.
Add the cream, and bring to a simmer stirring frequently for 1-2 minutes.
Season with a little salt, remove pan from heat, and stir in ½ the parmesan cheese.
Add penne to the sauce, toss to coat and then stir in the remaining parmesan.

Plating
Divide the pasta and green beans between your dishes.
Place a chicken breast over the pasta and with the tomato-basil mixture, and some freshly ground pepper.
Enjoy!