| Allergens
- Wheat
- Milk
| Total Time
40 Minutes
| Servings
2
| Calories
780 Kcal
Ingredients
- 4 clove Garlic
- ½ cup Panko Breadcrumbs
- ½ cup Parmesan Cheese
- 24 ounce Chicken Breasts
- 8 ounce Grape Tomatoes
- 2 box Crushed Tomatoes
- 1 tablespoon Onion Powder
- 2 teaspoon Italian Seasoning
- 12 ounce Rigatoni Pasta
- 4 ounce Fresh Mozzarella
- 4 teaspoon Olive Oil
- Salt
- Pepper
Instructions
Preheat and Prep
Wash and dry all produce. Preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Thinly slice garlic. In a small bowl, combine panko, Parmesan, and a drizzle of olive oil.Bake Chicken and Tomatoes
Place chicken on a lightly oiled baking sheet. Season all over with salt and pepper. Top chicken with panko mixture, pressing to adhere. Add grape tomatoes to same sheet and toss with a drizzle of olive oil and a pinch of salt and pepper. Bake in oven until chicken is cooked through and tomatoes are softened, about 15 minutes.Make Sauce
Heat a drizzle of olive oil in a large pan over medium heat (use an ovenproof pan if you have one). Add garlic to pan and cook until just starting to brown, about 2 minutes. Stir in crushed tomatoes, onion powder, and 2 tsp Italian seasoning (we sent more). Season with salt and pepper. Simmer, stirring occasionally, until slightly thickened, about 10 minutes.Boil Pasta
Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain.Melt Cheese
Once chicken and tomatoes are done, transfer to pan and lay on top of sauce. Tear mozzarella into small pieces and scatter over pan. Transfer pan to oven and bake until cheese melts, about 2 minutes.TIP: If your pan isn’t ovenproof, transfer sauce to a small baking dish first.