Parmesan Chicken Over Rosy Marinara Rigatoni
with spinach- Wheat
- Milk
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Triticale
- Wheat
- Fish
- Egg
- Sulphites
- Crustaceans
- Gluten
Ingredients: Chicken breasts • Rigatoni (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Marinara sauce (water, tomato paste, sugar, salt, modified corn starch, dried garlic, vinegar, dried onion, soybean oil, dried red bell pepper, spices, herbs, natural flavour, xanthan gum, citric acid, lactic acid, potassium sorbate, sodium benzoate) • Alfredo sauce (milk) (water, cream (cream, milk, cellulose gel, carrageenan, cellulose gum), skim milk powder, modified corn starch, butter, parmesan cheese, garlic, salt, canola oil, dried onion, spices, natural flavour) • Spinach • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Basil • Garlic • Italian seasoning (oregano, basil, marjoram, garlic powder, rosemary, parsley flakes, bay leaf, canola oil, silicon dioxide).
Ingredients
2 unit(s)
Chicken Breasts
4.3 g
Italian Seasoning
(May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Triticale, Wheat)
170 g
Rigatoni
(Contains: Wheat)
½ cup
Marinara Sauce
(May be present: Fish, Soy, Egg, Sulphites, Tree nuts, Crustaceans, Gluten, Sesame, Milk, Wheat, Mustard)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
2 unit(s)
Garlic, cloves
7 g
Basil
½ cup
Alfredo Sauce
(Contains: Milk)
56 g
Baby Spinach
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Cooking Steps
- Before starting, preheat the broiler to high. Bring a large pot of salted water to a boil over high (use same for 4 servings). Wash and dry all produce.
- To the boiling water, add rigatoni. Cook for 12-14 min, stirring occasionally, until tender but still firm to the bite.
- When done, reserve 1/4 cup (1/2 cup) pasta water. Strain rigatoni, then return to the pot, off heat.
- Peel, then mince or grate garlic.
- Roughly chop spinach.
- Thinly slice basil.
- Pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2 inch intact on the other end. Open up a chicken like a book. Season both sides with Italian Seasoning, salt and pepper.
- Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook 3-4 min per side, until golden.
- Transfer chicken to a foil-lined baking sheet.
- Evenly sprinkle Parmesan cheese over each chicken breast.
- Broil chicken for 3-4 min, in the middle of the oven, until chicken is cooked through.**
- Reheat the same pan over medium-low. When hot, add 1 tbsp (2 tbsp) oil, then the garlic. Cook for 1-2 min, stirring often, until garlic is fragrant.
- Add marinara sauce and alfredo sauce.
- Cook for 2-3 min, stirring often, until warmed through.
- To the large pot with the rigatoni, add spinach, pasta sauce, half the basil and reserved pasta water.
- Stir for 1 min, until spinach wilts.
- Divide Parmesan chicken and pasta between plates.
- Sprinkle remaining basil over top.
