Chicken Parmigiana

Pasta Bake

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Instructions

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1 Prep

Preheat the oven to 200°C/180°C fan. Roll the chicken breasts in the grated Parmesan. Season with salt and pepper. Place them in a baking tray and drizzle with olive oil. Bake in the oven for 10 min.

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2 Boil pasta

Meanwhile, bring a large pot of lightly salted water to a boil and add the pasta. Cook for 8-10 min to until 'al-dente' or cooked to your liking. Drain.

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3 Start tomato sauce

Meanwhile, peel and chop the shallots and garlic. Heat a drizzle of oil in a pot over a medium heat and fry the shallots and garlic with a pinch of salt for 3 min. Add the tomato passata, sugar, dried basil and pepper. Simmer, covered, for 5 min.

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4 Puree tomato sauce

Add the cooking cream to the tomato sauce. Using a blender, puree the sauce until smooth. Check the seasoning.

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5 Combine

Toss the drained pasta in the tomato sauce.

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6 Top chicken

Pour the tomato pasta over the chicken and sprinkle with the grated mozzarella. Bake for 10-15 min further or until golden brown on top. Garnish with the fresh basil.

Tips for fussy eaters

Slice the chicken into strips for the kids.

Pro tip

Flattening the chicken tenderizes the meat and reduces the cooking time.

Juicy chicken, comforting pasta and a creamy tomato sauce – what's not to like!

Cooking Time: 35 min

Equipment Required: Blender

Cals 1040 · Prot 72 · Carbs 123 · Fat 31

Ingredients

Number of people

Chicken

Chicken breast 300 Grams
Parmesan 30 Grams
Salt 1 Tsp
Black pepper 1 Tsp
Olive oil 1 Tbsp

Tomato sauce

Farfalle pasta 250 Grams
Shallots 1 Piece
Garlic cloves 2 Pieces
Olive oil 1 Tbsp
Salt 1 Tsp
Tomato passata 400 Grams
Brown sugar 5 Grams
Dried basil 2 Grams
Black pepper 1 Tsp
Cooking cream 100 ML

For casserole

Grated mozzarella 100 Grams

To serve

Fresh basil 15 Grams

Juicy chicken, comforting pasta and a creamy tomato sauce – what's not to like!

Cooking Time: 35 min

Equipment Required: Blender

Cals 1040 · Prot 72 · Carbs 123 · Fat 31

Instructions

photo

1 Prep

Preheat the oven to 200°C/180°C fan. Roll the chicken breasts in the grated Parmesan. Season with salt and pepper. Place them in a baking tray and drizzle with olive oil. Bake in the oven for 10 min.

photo

2 Boil pasta

Meanwhile, bring a large pot of lightly salted water to a boil and add the pasta. Cook for 8-10 min to until 'al-dente' or cooked to your liking. Drain.

photo

3 Start tomato sauce

Meanwhile, peel and chop the shallots and garlic. Heat a drizzle of oil in a pot over a medium heat and fry the shallots and garlic with a pinch of salt for 3 min. Add the tomato passata, sugar, dried basil and pepper. Simmer, covered, for 5 min.

photo

4 Puree tomato sauce

Add the cooking cream to the tomato sauce. Using a blender, puree the sauce until smooth. Check the seasoning.

photo

5 Combine

Toss the drained pasta in the tomato sauce.

photo

6 Top chicken

Pour the tomato pasta over the chicken and sprinkle with the grated mozzarella. Bake for 10-15 min further or until golden brown on top. Garnish with the fresh basil.

Tips for fussy eaters

Slice the chicken into strips for the kids.

Pro tip

Flattening the chicken tenderizes the meat and reduces the cooking time.

Ingredients

Number of people

Chicken

Chicken breast 300 Grams
Parmesan 30 Grams
Salt 1 Tsp
Black pepper 1 Tsp
Olive oil 1 Tbsp

Tomato sauce

Farfalle pasta 250 Grams
Shallots 1 Piece
Garlic cloves 2 Pieces
Olive oil 1 Tbsp
Salt 1 Tsp
Tomato passata 400 Grams
Brown sugar 5 Grams
Dried basil 2 Grams
Black pepper 1 Tsp
Cooking cream 100 ML

For casserole

Grated mozzarella 100 Grams

To serve

Fresh basil 15 Grams
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