If you can't tell, we're VERY excited about this dinner, which 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 cutlet
Fresh spaghetti (from our friends at Deano’s!)
Tomato sugo
Parmesan & garlic confit pesto
Mozzarella, provolone & parm
At home
Large pot & strainer
Aluminum foil-lined sheet tray and a little oil
The Chicken, Pesto, Tomato Sugo, and Cheese
Preheat the oven to 350°F. Lightly brush some oil on your foil-lined sheet tray and place chicken cutlets on top.
Use a spoon to swipe some pesto on top of the chicken (save some for the pasta too if choosing the pesto pasta option!).
Pour some tomato sugo over the top of the chicken too (save some for the pasta too if choosing the tomato sugo pasta option!), and sprinkle cheese on top.
Bake for 12-15 minutes or until hot & cheese is melty!
The Spaghetti & Pesto or Tomato Sugo
While the chicken parm is in the oven, bring a large pot of salted water to a boil (salty water is good water!), then drop in the spaghetti and give it a stir.
Cook for about 2-3 minutes, then test a strand of pasta for doneness. (We like it al dente, with a little chew!)
Reserve about ½ cup pasta water and strain.
2 Easy Options for the Sauce!!
Pesto on the pasta option:
Turn off heat under the burner. Return pasta to the emptied pot with a dollop of the remaining pesto (as little or as much as you’d like!) and a splash of pasta water. Mix to combine.
Tomato sugo on the pasta option:
Add remaining tomato sugo to a microwave-safe bowl, cover with a damp paper towel, and microwave until hot. Return the pasta to the emptied pot, along with the heated sugo & a splash of pasta water. Mix to combine.
Once your chicken parm is hot and the cheese is melted, carefully remove the tray from the oven. Add the chicken parm to a plate along with your saucy spaghetti and dig in!
