Chicken Parmigiana Pasta
with courgette, basil and Parmigiano Reggiano
This recipe provides 327 grams of vegetables per portion.
Tags:
High Protein
Allergens:
Gluten
•Tarwe
•Melk (inclusief lactose)
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total25 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
½ piece
Courgette
½ piece
Onion
½ piece
Tomato
Wholegrain penne
1 piece
Chicken breast
½ sachet(s)
BBQ spice rub
½ sachet(s)
Middle Eastern spice mix
10 g
Fresh basil
100 g
Passata
10 g
Parmigiano Reggiano DOP
25 g
Grated aged Gouda
20 g
Arugula
Not included in your delivery
1 tablespoon
Olive oil
1 tablespoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3332 kJ
Calories796 kcal
Fat27.5 g
Saturated Fat10.9 g
Carbohydrate76.9 g
Sugar17.7 g
Dietary Fiber11.9 g
Protein56.1 g
Salt1.8 g
Potassium397.1 mg
Calcium53.3 mg
Iron1.2 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
•Pan with Lid
•Fryingpan with lid
•Casserole
Cooking Steps
1
- Bring plenty of water with a generous pinch of salt to a boil in a pan with a lid for the pasta.
- Slice the courgette in rounds of no more than 0.5 centimeter thickness. Slice the onion into half rings.
- Dice the tomato.
- Cook the pasta for 10 - 12 minutes, covered. Save some pasta water, then drain and set aside, leaving the lid on.
2
- Heat a drizzle of olive oil in a lidded frying pan over medium-high heat and fry the chicken breast for 4 - 6 minutes, turning halfway through. Lower the heat and fry for another 4 - 5 minutes or until done. Season with salt and pepper.
- Heat a drizzle of olive oil in a deep frying pan. Add the onion and fry for 1 - 2 minutes over medium-high heat.
- Add the courgette, tomato, BBQ spice rub and Middle Eastern-style spices. Fry for 5 - 7 minutes.
3
- Roughly chop the basil.
- Weigh and add the passata to the courgette. Stir in the balsamic vinegar and the pasta. Season with salt and pepper, and add some of the pasta water if necessary.
- Place the chicken on top.
- Grate half of the Parmigiano Reggiano over the chicken and add the grated aged cheese. Cover the pan with a lid and let the cheese melt.
4
- Serve the arugula on plates and serve the pasta on top.
- Serve the chicken parmigiana over the pasta.
- Garnish with the fresh basil and the rest of the Parmigiano Reggiano.
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