Olive oil

Salt & pepper

Saucepans (2)

Paper towels

Aluminum foil

Nonstick cooking spray

Sheet pans (2)

Instant read meatthermometer1 Tbsp

HERB & PEPPER SEASONING

1/3 cupPARMESAN

CHEESE

2 (4 oz) CHICKEN BREASTS

6 ozBOCCONE

PASTA

8 ozALFREDO

SAUCE

1CIABATTA

ROLL

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Reserved pasta water provides additional starch, which thickens the sauceand helps it stick to the pasta.

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Boccone Pasta with Chicken

Cook Pasta Preheat oven to 400°F. In large saucepan, bring 2 quarts water to boil; add 2 teaspoons salt. Boil pasta 13 to 16 minutes or until al dente. Drain pasta, reserving 1/4 cup pasta water. Return pasta to pot and toss with 2 teaspoons olive oil; set aside.

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Roast Chicken Pat chicken dry with paper towels and season with 1/4 teaspoon each salt and pepper. Place chicken on foil-lined and greased sheet pan; roast in oven 16 minutes or until internal temperature reaches 165°F on an instant read meat thermometer. Remove from oven; cover to keep warm and set aside.

Make Seasoned Rolls Drizzle 1 tablespoon olive oil over cut sides of ciabatta roll; sprinkle with 1 teaspoon herb and pepper seasoning and 2 teaspoons Parmesan cheese. Place roll on foil-lined and greased sheet pan; bake 4 to 6 minutes or until cheese is melted and roll is golden brown on edges.

4 Warm Sauce Bring Alfredo sauce to simmer in another saucepan, stirring frequently. Add 1 teaspoon herb and pepper seasoning and 2 teaspoons Parmesan cheese. Add 1/4 cup reserved pasta water to Alfredo sauce and stir to combine.

5 It’s Mealtime! Toss pasta with sauce; stir to coat. Divide boccone pasta evenly between 2 bowls. Slice chicken breasts and place on top of pasta; sprinkle with Parmesan cheese. Serve with warm roll. Add a pinch of leftover seasoning on top, if desired.

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