Pepperoni and Cheese Stuffed Chicken with Penne
Boneless chicken breasts stuffed with mozzarella and pepperoni is a quick weeknight dinner.
Ingredients
- 4 (5-ounce) breasts Boneless Skinless Chicken Breasts such as Perdue Perfect Portions
- 1 ounce Pepperoni slices, chopped such as Primo Taglio Uncured Pepperoni
- 4 ounces Low Moisture Mozzarella Cheese finely shredded
- 1 teaspoon Dried Oregano plus a pinch
- ½ teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- 1 tablespoon Olive Oil
- 6 ounces Penne Pasta such as Delallo
- ½ cup Frozen Peas
- 2 tablespoons Unsalted Butter
- 2 tablespoons Grated Parmesan Cheese such as 4C Parmesan/Romano
Instructions
Make the Pasta:
- Cook the pasta al dente according to package directions, omitting the salt. Reserve ½ cup of pasta water. Drain and return pasta to the pot. Stir in the peas, butter, and reserved pasta water. Cook and stir 2-3 minutes, or until pasta is creamy. Remove from heat and stir in the Parmesan cheese.
Cook the Chicken:
- Meanwhile, cut a 2-inch slit along the long side of the chicken breast, about two-thirds of the way through, to create a pocket. Mix the pepperoni, mozzarella and a pinch of oregano. Evenly stuff the cheese mixture into the chicken pockets. Season both sides of the chicken with salt, pepper, and oregano.
- Heat oil in a large nonstick skillet over medium heat. Add the chicken, rounded side down, and cook for 3 minutes, or until browned. Flip and cook the other side 3-4 minutes, or until browned. Add ¼ cup of water to the pan, cover, and cook 3-5 minutes. Remove from heat and uncover.
Serve:
- Divide the pasta among the plates. Add a chicken breast topped with the pan juices.
Nutrition Facts
Pepperoni and Cheese Stuffed Chicken with Penne
Amount per Serving
Calories
464
% Daily Value*
Fat
17
g
26
%
Saturated Fat
7
g
44
%
Cholesterol
125
mg
42
%
Sodium
470
mg
20
%
Carbohydrates
35
g
13
%
Fiber
5
g
21
%
Sugar
2
g
2
%
Protein
41
g
82
%
Carb Count
2
13
%
* Percent Daily Values are based on a 2000 calorie diet.
Food Groups ***Meat = 5 servings, Starch = 2 servings, Fat = 1.5 servings
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