Cheesy Chicken Parmigiana Pasta

Name: Cheesy Chicken Parmigiana Pasta in tomato sauce with courgette, basil & arugula
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 piece Courgette; 1 piece Onion; 1 piece Tomato; 180 g Wholegrain penne; 2 piece Chicken breast; 1 sachet(s) BBQ spice rub; 1 sachet(s) Middle Eastern spice mix; 10 g Fresh basil; 200 g Passata; 20 g Parmigiano Reggiano DOP; 50 g Grated aged Gouda; 40 g Arugula; 2 tablespoon Olive oil; 2 tablespoon Balsamic vinegar; to taste Salt and pepper

in tomato sauce with courgette, basil & arugula

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In this recipe, you'll use a BBQ spice rub. The paprika and roasted onion in this spice mix adds a complex, smoky flavour.

Tags:

Extra Veggies

•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

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

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

•Tall-Sided Pan

•Casserole with Lid

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.