Cheesy Chicken Parmigiana Pasta
in tomato sauce with courgette, basil & arugula
In this recipe, you'll use a BBQ spice rub. The paprika and roasted onion in this spice mix adds a complex, smoky flavour.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Courgette
½ piece
Onion
½ piece
Tomato
90 g
Wholegrain penne
(Contains: Gluten, Tarwe May be present: Lupine, Ei, Mosterd, Soja)
1 piece
Chicken breast
½ sachet(s)
BBQ spice rub
½ sachet(s)
Middle Eastern spice mix
10 g
Fresh basil
(May be present: Selderij)
100 g
Passata
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
25 g
Grated aged Gouda
(Contains: Melk (inclusief lactose))
20 g
Arugula
Not included in your delivery
1 tablespoon
Olive oil
1 tablespoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of generously salted water in a pot or saucepan for the pasta.
- Slice the courgette in rounds of no more than 0.5cm thickness.
- Slice the onion into half rings and dice the tomato.
- Cook the pasta for 10 - 12 minutes. Reserve some of the pasta water, then drain and set aside, covered.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the chicken breast for 2 - 3 minutes per side.
- Reduce the heat and fry for another 4 - 5 minutes or until done. Season to taste with salt and pepper.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the onion for 1 - 2 minutes.
- Add the courgette, tomato, BBQ rub* and Middle Eastern spices. Fry for 5 - 7 minutes.
- Add the passata, the balsamic vinegar and the pasta. Season with salt and pepper. Add some of the reserved pasta water if necessary.
- Roughly chop the basil.
*Take care, this ingredient is spicy! Use as preferred.
- Place the chicken on top of the pasta.
- Grate half of the Parmigiano Reggiano directly over the chicken and then top with the Gouda. Cover with the lid and allow the cheese melt.
- Serve the arugula on plates and top with the pasta and the chicken.
- Garnish with the basil and the rest of the Parmigiano Reggiano.
