Cheesy Chicken Parmigiana Pasta
in tomato sauce with courgette, basil & arugula0.0(58)
Calories
:Â
796 kcalProtein
:Â
56.1g proteinTotal
:Â
25 minutesDifficulty
:Â
EasyExtra Veggies
High Protein
Allergens:
- Gluten
- Tarwe
- Melk (inclusief lactose)
- Lupine
- Ei
- Mosterd
- Soja
- May contain traces of allergens
- Selderij
In this recipe, you'll use a BBQ spice rub. The paprika and roasted onion in this spice mix add a complex, smoky flavour.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
5 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
1
- 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.
2
- 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.
3
- 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.
4
- 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.
