Chicken Parmigiana

Pasta Bake

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Instructions

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1 Prep and bake chicken

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

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2 Boil pasta

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

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3 Start tomato sauce

Meanwhile, peel and chop shallots and garlic. Heat oil in a pot over a medium heat and fry shallots and garlic with a pinch of salt for 3 min. Add tomato passata, sugar, dried basil and pepper. Bring to a boil and 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

Combine the tomato sauce and the cooked and drained pasta.

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6 Top chicken

Spread the tomato pasta to the casserole on top of the chicken. Sprinkle with grated mozzarella. Continue baking for 10-15 min until nicely browned on top. Serve with fresh basil.

Tips for fussy eaters

Slice the chicken into strips for the kids.

Pro tip

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

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

Cooking Time: 35 min

Cals 780 · Prot 71.4 · Carbs 86.6 · Fat 15.8

Ingredients

Number of people

Chicken

Chicken breast 400.00 Grams
Parmesan 30.00 Grams
Salt 0.50 Tsp
Black pepper 0.50 Tsp
Olive oil 1.00 Tbsp

Tomato sauce

Farfalle pasta 200.00 Grams
Shallots 1.00 Pieces
Garlic cloves 2.00 Pieces
Olive oil 1.00 Tbsp
Salt 0.50 Tsp
Tomato passata 300.00 Grams
Brown sugar 6.00 Grams
Dried basil 1.00 Grams
Black pepper 0.25 Tsp
Cooking cream 50.00 ML

For casserole

Grated mozzarella 80.00 Grams

To serve

Fresh basil 15.00 Grams

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

Cooking Time: 35 min

Cals 780 · Prot 71.4 · Carbs 86.6 · Fat 15.8

Instructions

photo

1 Prep and bake chicken

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

photo

2 Boil pasta

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

photo

3 Start tomato sauce

Meanwhile, peel and chop shallots and garlic. Heat oil in a pot over a medium heat and fry shallots and garlic with a pinch of salt for 3 min. Add tomato passata, sugar, dried basil and pepper. Bring to a boil and 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

Combine the tomato sauce and the cooked and drained pasta.

photo

6 Top chicken

Spread the tomato pasta to the casserole on top of the chicken. Sprinkle with grated mozzarella. Continue baking for 10-15 min until nicely browned on top. Serve with fresh basil.

Tips for fussy eaters

Slice the chicken into strips for the kids.

Pro tip

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

Ingredients

Number of people

Chicken

Chicken breast 400.00 Grams
Parmesan 30.00 Grams
Salt 0.50 Tsp
Black pepper 0.50 Tsp
Olive oil 1.00 Tbsp

Tomato sauce

Farfalle pasta 200.00 Grams
Shallots 1.00 Pieces
Garlic cloves 2.00 Pieces
Olive oil 1.00 Tbsp
Salt 0.50 Tsp
Tomato passata 300.00 Grams
Brown sugar 6.00 Grams
Dried basil 1.00 Grams
Black pepper 0.25 Tsp
Cooking cream 50.00 ML

For casserole

Grated mozzarella 80.00 Grams

To serve

Fresh basil 15.00 Grams
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