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Chicken Penne Bake

 Reheating time: 10-15 minutes

OK, folks. Tonight’s reheating instructions are so simple, we’re really having kind of a crisis when it comes to figuring out how we’re going to fill up the page here. We’ll try not to ramble.  This is a dish that we tried early in the summer and you loved it, you really loved it.  Maybe because it’s something so wonderfully delicious and you literally only need to pop it in the oven. That’s it.  We’ve mixed it up, decorated it with herbed breadcrumbs, and placed it in a handy dandy foil container so that you can just remove the lid and bake till it’s hot. It’s hard to go wrong when you’re smothering pasta in rich tomato sugo, and lets be honest- the pasta is just a space filler around all the plum tomatoes, basil, roasted garlic bechamel, chicken, and mozzarella balls. When you cover it with parmesan breadcrumbs, the shape doesn’t even matter anymore. It’s just deliciousness, through and through. We’ve got some salad and our favorite Chef Theo’s garlic bread.  Okay, that’s about it. Preheat that oven to 375, and get ready for the easiest WECO reheating to date. 

Get in there!


For the pasta bake:

Super complicated. Just bear with us here. Ok here goes. 

Step one- remove the lid. Believe it or not, plastic does not like to be heated in the oven! Trust us, we learned that the hard way. Remove the lid!

Step two – put it in the hot thing, the oven. Yeah. Put the thing in the oven. The whole thing, minus the plastic lid, goes right in the oven. Oh, sorry. Preheat the oven to 375. Then, put the whole thing in the oven.

Step three- once it’s hot (~12-15 minutes), take it out of the oven, and scoop onto a plate! 

Step four- there is no step four. You already did it.


For the salad:

Almost as hard as the pasta bake, but not quite. Leaves, they go in a bowl. Salt and pepper? You gotta get those yourself, and use them to season the leaves. Dressing goes right on top/around the leaves. Next, mix it all up. Taste, adjust seasoning as necessary, and plate it up. 


For the garlic bread:

This may actually be the most complicated step. You have to make a decision.  If you like it crispy, pop it in that same oven open face for 8-10 minutes.  If you like it soft and buttery and garlicy, wrap it in foil and into the oven for that same 8-10 minutes.  Can’t go wrong either way! It’s delicious, and it’s in your possession. Enjoy!


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