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Roasted Tomato, Chicken, Mozzarella and Rocket Pasta

Rated 0 out of 5
$54.17 Cooking Fee
Serving Size: 9 ounces
Recipe adapted from:
Customer submitted recipe from Empower Fitness On-Line Coaching.
  • Food Prep
  • Cooking
  • Storing
  • Clean Up
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  • Ingredients
  • Serving
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10


  • Cook your chicken in a pan with seasoning of your choice until golden brown.
  • Add your cherry tomatoes to a roasting tray with half of the olive oil. Season with salt and pepper. Bake for 25-30 mins at 350 degrees.
  • Boil your pasta and then drain the water.
  • Once the tomatoes are cooked, add them to the pasta along with a little balsamic vinegar and the rest of the olive oil.
  • Shred the cooked chicken with a fork. Tear apart the mozzarella. Combine the shredded chicken with the tomato and pasta mixture along with the mozzarella and rocket. Season with salt and pepper and enjoy!

Cook Times

Active Prep10
Hands-On Cook10
Hands-Off Cook30
Total Time50 minutes
Recipe Serving Size10



  • 28 ounce cherry tomatoes
  • 7 1/2 cup arugula
  • 6 1/2 tablespoon extra virgin olive oil
  • 12 ounce Tesco reduced fat mozzarella
  • 40 ounce chicken breast
  • 19 ounce dry pasta
  • 5 tablespoon balsamic vinegar

Cooking Tools Required

12-inch skillet, 5-quart saucepot, Colander, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Salad spinner, Sharp Knives, Tongs, Top Stove


Calories: 521kcal | Carbohydrates: 46g | Protein: 41g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 360mg | Potassium: 806mg | Fiber: 3g | Sugar: 5g | Vitamin A: 942IU | Vitamin C: 22mg | Calcium: 318mg | Iron: 2mg

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