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Chicken Parm

Chicken Parm

Prep time: 12-15 minutes

New from the Test Kitchen... CHICKEN PARM.

If you can't tell, we're VERY excited about this new 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. 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

  1. Preheat the oven to 350F. Lightly brush some oil on your foil-lined sheet tray and place chicken cutlet on top.
  2. Use a spoon to swipe some of your pesto on top of your chicken (save some for the pasta as well!). 
  3. Pour some tomato sugo over the top of the chicken too, and sprinkle cheese on top.
  4. Bake for 12-15 minutes or until hot & cheese is melty!

The Spaghetti & Pesto

  1. 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. 
  2. Cook for about 2-3 minutes, then test a strand of pasta for doneness. (We like it al dente, with a little chew!)
  3. Reserve about ½ cup pasta water and strain. 
  4. Turn off the heat under the burner. Return the pasta to the emptied pot, along 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.

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 pesto-y spaghetti and dig in!

That’s it! #Dinnersolved, dinner served.

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