Quick Chicken Parmesan
with Spinach and Linguine Marinara- Wheat
- Oats
- Rye
- Sesame
- Soy
- Barley
- Milk
- Egg
- Mustard
- Sulphites
- Fish
- Egg
- Sulphites
- Peanuts
- Triticale
- Crustaceans
- Mustard
- Tree nuts
- Soy
- May contain traces of allergens
- Gluten
- Milk
- Sesame
- Wheat
Comforting, classic and quick, this meal features tomatoes two ways to match with crispy parmesan crusted chicken breasts - sweet and bursting cherry tomatoes and a hearty marinara
Ingredients
2 unit(s)
Chicken Breasts
170 g
Linguine
(Contains: Wheat)
8 tbsp
Italian Breadcrumbs
(Contains: Wheat, Oats, Rye, Sesame, Soy, Barley, Milk May be present: Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
28 g
Baby Spinach
1 unit(s)
Crushed Tomatoes with Garlic and Onion
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Fish, Sulphites, Crustaceans, Mustard, Soy, Gluten, Milk, Sesame, Wheat)
7 g
Zesty Garlic Blend
(Contains: Sulphites May be present: Peanuts, Mustard, Tree nuts, Soy, Milk, Sesame, Wheat)
1 tbsp
Balsamic Vinegar
(Contains: Sulphites May be present: Fish, Egg, Mustard, Tree nuts, Soy, Milk, Sesame, Wheat)
Not included in your delivery
tsp
Sugar*
tbsp
Oil*
tsp
Salt*
tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Pat chicken dry with paper towels. Place chicken and mayo in a large ziptop bag. Seal bag and toss to coat. Open bag and add breadcrumbs and half the parmesan. Seal bag and toss until chicken is evenly coated. (Tester, please prepare a half batch of chicken tenders as written above, and remaining half with 1 tbsp oil instead of mayo. Would you find mixing these in a bowl faster than in a bag?)
Arrange on a parchment-lined baking sheet, leaving any excess coating in the bag. Bake in the top of the oven, until chicken is golden and cooked through 15-18 min.
While chicken bakes, add linguine to the pot of boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. When linguine is tender, reserve 1/2 cup pasta water and drain.
While linguine cooks, heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp oil, then onions and Italian seasoning. Cook, stirring occasionally, until veggies soften slightly, 3-4 min. Add crushed tomatoes, balsamic vinegar and 1 tsp sugar. Reduce heat to medium and cook, stirring occasionally, until sauce is slightly thickened, 5-7 min. Stir in spinach and cook until wilted, 1 min.
Add sauce and reserved pasta water to pot with linguine, tossing to coat. Season with salt and pepper.
Divide linguine and sauce among plates. Top with chicken. Sprinkle with remaining parmesan.
