This dinner stars breaded chicken paired with our homemade tomato sugo, nut-free pesto, fresh mozzarella, provolone & Parmesan, and served atop a bed of gluten-free ziti.
In your bag
Gluten-Free breaded chicken cutlets
Fresh gluten-free ziti rigati
Tomato sugo
Parmesan & garlic confit pesto
Mozzarella, provolone & parm
Fresh green beans with lemon vinaigrette
At home
Medium pot
Microwave-safe bowl
The Chicken, Pesto, Tomato Sugo, and Cheese
Preheat the oven (or toaster oven!) to 350°F. Place chicken cutlets in the wooden eco tray.
Use a spoon to spread some pesto on top of the chicken.
Pour a small amount of tomato sugo over the top of the chicken and sprinkle cheese on top.
Bake for 12-15 minutes or until hot & cheese is melty!
The Ziti Rigati
Bring a large pot of salted water to a boil, then drop in the ziti and give it a stir.
Cook for 3-4 minutes, then carefully test a noodle for doneness. (We like it al dente, with a slight chew!)
Reserve about a cup of pasta water, then strain!
Set your pasta pot back over medium heat and warm the tomato sugo until bubbly.
Add in the ziti and stir to coat! If the sauce is looking a little thick, add a splash or two of the reserved pasta water.
The Green Beans
Place your green beans in a microwave-safe bowl, add a few tablespoons of water, and cover with a plate or microwave-safe lid. Microwave for about 3 minutes, until the green beans are bright green and tender.
Drain excess water, then mix in the lemon vinaigrette and season with S&P.
Time to serve! Add the chicken parm to a plate along with your saucy ziti and your green beans on the side. Dig in!
