Quick Chicken Parmesan
with Spinach and Linguine Marinara- Blé
- Avoine
- Seigle
- Sésame
- Soya
- Orge
- Lait
- Oeuf
- Moutarde
- Sulfites
- Poisson
- Oeuf
- Sulfites
- Arachides
- Triticale
- Crustacés
- Moutarde
- Noix
- Soya
- Peut contenir des traces d’allergènes
- Gluten
- Lait
- Sésame
- Blé
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
Ingrédients
2 pièce(s)
Poitrines de poulet
170 g
Linguines
(Contient : Blé)
8 cs
Chapelure italienne
(Contient : Blé, Avoine, Seigle, Sésame, Soya, Orge, Lait Peut contenir : Poisson, Oeuf, Sulfites, Arachides, Triticale, Crustacés, Moutarde, Noix, Soya)
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient : Lait)
28 g
Jeunes épinards
1 pièce(s)
Tomates broyées à l'ail et aux oignons
2 cs
Mayonnaise
(Contient : Oeuf, Moutarde Peut contenir : Poisson, Sulfites, Crustacés, Moutarde, Soya, Gluten, Lait, Sésame, Blé)
7 g
Mélange d’épices acidulé à l’ail
(Contient : Sulfites Peut contenir : Arachides, Moutarde, Noix, Soya, Lait, Sésame, Blé)
1 cs
Vinaigre balsamique
(Contient : Sulfites Peut contenir : Poisson, Oeuf, Moutarde, Noix, Soya, Lait, Sésame, Blé)
Non inclus dans la livraison
cc
Sucre*
cs
Huile*
cc
Sel*
cc
Sel et Poivre*
Valeurs nutritionnelles
Matériel
Instructions
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.
