Every night can’t be pizza night, but these chicken breasts will still satisfy a slice craving while offering a leaner protein and a little less pepperoni and cheese.
| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 4 6- to 7-ounce skinless, boneless chicken breasts
- 1 ounce pepperoni slices (about 1/4 cup), chopped
- 1/2 cup finely shredded part-skim mozzarella cheese
- 1 teaspoon dried oregano, plus a pinch
- Freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 6 ounces penne (about 2 cups)
- 1/2 cup frozen peas
- 2 tablespoons unsalted butter
- 2 tablespoons grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Meanwhile, cut a 2 1/2-inch slit into the long side of each chicken breast, cutting about two-thirds of the way in. Mix the pepperoni, cheese and a pinch of oregano in a bowl. Evenly stuff the cheese mixture into the chicken pockets. Season with salt, pepper and the oregano.
- Heat the olive oil in a large nonstick skillet over medium heat. Add the chicken, rounded side down; cook until browned, about 5 minutes. Flip and cook until browned on the other side, 3 to 4 more minutes. Add 1/4 cup water to the pan, cover and cook until just cooked through, 3 to 5 minutes. Uncover and set aside.
- Meanwhile, add the pasta to the boiling water and cook as the label directs for al dente, adding the peas in the last 2 minutes. Reserve 1/2 cup cooking water, then drain the pasta and peas and return to the pot over medium-low heat. Add the butter and 1/4 cup of the reserved cooking water. Cook, stirring, until creamy, 2 to 3 minutes. Remove from the heat, stir in the Parmesan and season with salt. Divide the pasta and peas among plates. Add a chicken breast to each plate and top with the chicken pan juices.
Nutrition Facts
| Calories | 510 |
| Total Fat | 19 grams |
| Saturated Fat | 8 grams |
| Cholesterol | 134 milligrams |
| Sodium | 637 milligrams |
| Carbohydrates | 34 grams |
| Dietary Fiber | 2 grams |
| Sugar | 2 grams |
| Protein | 49 grams |