Quick Chicken Parmesan
with Spinach and Linguine Marinara
Comforting, classic and quick, this meal features tomatoes two ways to match with crispy parmesan crusted chicken breasts - sweet and bursting cherry tomatoes and a hearty marinara
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
310 g
Filets de poitrines de poulet
170 g
Linguines
(Contient Blé)
8 cs
Chapelure italienne
(Contient Avoine, Seigle, Sésame, Soya, Blé, Orge, Lait Peut contenir Poisson, Oeuf, Sulfites, Arachides, Triticale, Crustacés, Moutarde, Noix, Soya)
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient Lait)
28 g
Bébés épinards
1 pièce(s)
Tomates broyées à l'ail et aux oignons
2 cs
Mayonnaise
(Contient Moutarde, Oeuf Peut contenir Crustacés, Soya, Oeuf, Blé, Gluten, Sésame, Lait, Poisson, Noix, Sulfites, Moutarde)
1 cs
Mélange d’épices acidulé à l’ail
(Contient Sulfites Peut contenir Blé, Arachides, Moutarde, Noix, Triticale, Lait, Sésame, Sulfites, Soya)
1 cs
Vinaigre balsamique
(Contient Sulfites)
Pas inclus dans votre livraison
cc
Sucre*
cs
Huile*
cc
Sel*
cc
Sel et Poivre*
Informations nutritionnelles
Ustensiles
Instructions
Pat chicken dry with paper towels. Place chicken and mayo in a large ziptop bag. Seal bag and toss to coat. Open bag and add breadcrumbs and half the parmesan. Seal bag and toss until chicken is evenly coated. (Tester, please prepare a half batch of chicken tenders as written above, and remaining half with 1 tbsp oil instead of mayo. Would you find mixing these in a bowl faster than in a bag?)
Arrange on a parchment-lined baking sheet, leaving any excess coating in the bag. Bake in the top of the oven, until chicken is golden and cooked through 15-18 min.
While chicken bakes, add linguine to the pot of boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. When linguine is tender, reserve 1/2 cup pasta water and drain.
While linguine cooks, heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp oil, then onions and Italian seasoning. Cook, stirring occasionally, until veggies soften slightly, 3-4 min. Add crushed tomatoes, balsamic vinegar and 1 tsp sugar. Reduce heat to medium and cook, stirring occasionally, until sauce is slightly thickened, 5-7 min. Stir in spinach and cook until wilted, 1 min.
Add sauce and reserved pasta water to pot with linguine, tossing to coat. Season with salt and pepper.
Divide linguine and sauce among plates. Top with chicken. Sprinkle with remaining parmesan.