Prep time: 12-15 minutes in oven, 5 minutes in microwave
It’s everyone’s favorite... CHICKEN PARM.
This dinner stars breaded chicken paired with our homemade tomato sugo, nut-free pesto, fresh mozzarella, provolone & Parmesan, and served atop a bed of spaghetti. Your choice of pesto or tomato sugo, guaranteed to please even the pickiest of eaters!
In your bag
Breaded chicken cutlets
Spaghetti
Tomato sugo
Parmesan & garlic confit pesto
Mozzarella, provolone & parm
Fresh green beans with lemon vinaigrette
At home
Medium pot
Microwave-safe bowl
Saute pan and butter (optional for plain pasta)
The Chicken, Pesto, Tomato Sugo, and Cheese
Preheat the 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 Spaghetti & Tomato Sugo
While the chicken parm is in the oven, simmer the remainder of your tomato sauce in a pot, until the sauce is nice and warm. Add your spaghetti to the sauce and give it a good mix.
Add a splash of water to the sauce and noodles if you’d like thinner sauce. Season with S&P.
For Plain Pasta:
Don’t want your pasta in the sauce? Warm your saute pan on the stove over medium heat. Add your pasta and a pat of butter or a tablespoon of water. Warm the pasta over medium heat for ~5 minutes until the pasta is heated through.
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 spaghetti, and your green beans on the side. Dig in!
P.S. You can do all of this in under 5 minutes in the microwave if you’re short on time, but the chicken won’t be as crispy so we recommend the oven.
