Pesto Caprese Chicken & Spiced Penne

Ingredients

• Chicken Breasts — 2lb boneless skinless halved into cutlets ($7.00)
• Olive Oil — 1 Tbsp for pan sear ($0.15)
• Penne Pasta — 12oz dry ($1.20)
• Olive Oil — 2 Tbsp pasta toss ($0.30)
• Fresh Mozzarella — 8oz quarter inch slices ($3.50)
• Basil Pesto — 6 Tbsp store-bought or fresh ($1.50)
• Small Tomatoes — 6 whole campari sliced ($2.00)
• Balsamic Glaze — 6 tsp Bertolli reduction ($0.50)
• Fresh Basil — 10 leaves 6 whole plus 4 sliced ribbons ($0.75)
• Spaghettata Blend — 2 Tbsp Italian spice blend ($0.50)
• Kosher Salt — 1 Tbsp for boiling pasta water ($0.05)
• Salt — 1 tsp to taste for chicken and pasta ($0.05)
• Black Pepper — 1 tsp to taste for chicken and pasta ($0.05)

Instructions

1. 1Cook Pasta — Bring a large pot of salted water with 1 tbsp salt to a boil and cook the 12oz of penne pasta until al dente. Drain well return to the warm pot and immediately toss with 2 tbsp olive oil 2 tbsp Spaghettata spice blend salt and pepper. Set aside.
2. 2Sear Chicken — Pat the chicken cutlets dry with paper towels and season both sides generously with salt and pepper. Heat 1 tbsp of olive oil in a skillet or griddle over high heat. Cook the chicken for 3 to 5 minutes per side until cooked through at internal temperature of 165F.
3. 3Top and Melt — During the last 1-2 minutes of cooking in the pan spread about 1 tablespoon of basil pesto over each chicken cutlet and place a quarter-inch slice of fresh mozzarella directly on top. Cover the pan briefly with a lid or foil so the residual heat melts the cheese into the pesto.
4. 4Assemble and Garnish — Divide the spiced penne evenly among the 6 glass meal prep containers and top with the pesto-mozzarella chicken cutlets. When ready to serve garnish each portion with fresh Campari tomato slices fresh basil ribbons and a 1-teaspoon drizzle of balsamic glaze.