This recipe was created by Lex Daddio on behalf of Barilla®.
Ingredients 4 Servings
- ¾ box Barilla® Whole Grain Penne pasta
- 1 8.5 ounce container sundried tomatoes in olive oil, chopped
- 1 small box spinach
- ½ cup parmesan, shaved
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- 2 tablespoons avocado oil
- Red pepper flakes (optional)
- 2 chicken breasts
- 3-4 slices fresh mozzarella
- 2 tablespoons Barilla® Creamy Ricotta & Arugula Pesto
- Sea salt & black pepper to taste
Bring a large pot of water to a boil.Cook pasta according to package directions.
In a skillet, heat sun-dried tomatoes in the oil they are coated in. Add in the spinach and cook until wilted. Season with salt & pepper.
Drain pasta reserving 1/4 cup pasta cooking water.
In a large bowl, mix pasta, reserved pasta water, olive oil, salt, pepper, garlic powder, & parmesan. Add in sun-dried tomato/spinach mixture and top with red pepper flakes (optional).
Pre-heat oven to 400° F.
Pat dry chicken with paper towels. Using a sharp knife, cut a slit in the chicken but not all the way through. Season with salt, pepper and garlic powder on both the outside and inside.
Heat a cast iron skillet until hot, add in avocado oil. Sear chicken on both sides for 3-4 minutes. Then transfer straight to the oven and cook for 7-10 minutes depending on the size until cooked through (make sure internal temp is 165° F or no longer pink).
Remove from oven. Stuff inside of chicken with pesto & mozzarella. Enjoy!