Quick Chicken Parmesan
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Quick Chicken Parmesan

with Spinach and Linguine Marinara

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

Allergens:
Wheat
Barley
Milk
Oats
Rye
Sesame
Soy
Egg
Mustard
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time7 minutes
DifficultyMedium

Ingredients

serving amount

310 g

Chicken Breast Tenders

170 g

Linguine

(Contains Wheat)

8 tbsp

Italian Breadcrumbs

(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)

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 contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

1 tbsp

Zesty Garlic Blend

(Contains Sulphites)

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

Not included in your delivery

tsp

Sugar*

tbsp

Oil*

tsp

Salt*

tsp

Salt and Pepper*

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Nutrition Values

Calories840 kcal
Fat21 g
Saturated Fat5 g
Carbohydrate102 g
Sugar17 g
Dietary Fiber9 g
Protein60 g
Cholesterol145 mg
Sodium1790 mg
Trans Fat0.2 g
Potassium1550 mg
Calcium250 mg
Iron6.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Measuring Spoons
Parchment Paper
Baking Sheet

Instructions

1

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?)

2

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. 

3

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.

4

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. 

5

Add sauce and reserved pasta water to pot with linguine, tossing to coat. Season with salt and pepper. 


6

Divide linguine and sauce among plates. Top with chicken. Sprinkle with remaining parmesan.