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Parmigiana-Style Chicken Spaghettini

with Cheesy Pangritata & Balsamic-Dressed Baby Lettuce

Cooking time

30 minutes

Servings

4

Calories

860 /serving

This dinner winner will satisfy all appetites, and all spaghetti-eating styles—fork winders, spoon spinners and cutters alike. Tender chunks of pan-seared chicken mingle with skinny spaghettini, cooked to retain some snap. To create a generous red sauce to lavish over the pasta, you’ll crush cherry tomatoes with garlic and tomato paste cooked in the chicken fonds. Sprinkle on the pangritata made of panko and Grano Padano cheese for an added layer of playful texture, put a fun salad in the picture, and let the twirling begin!

We will send you:

  • 6 Chicken thighs (or 2 chicken breasts; or 6 bone-in chicken thighs)
  • 120g Baby lettuce
  • 3 Garlic cloves
  • 2 Cucumbers
  • 60ml Rich, Snappy Whipped Balsamic vinaigrette
  • 90ml Tomato paste
  • 57g Panko
  • 400ml Cherry tomatoes (canned)
  • 340g Spaghettini
  • 50g Sweet & Salty salad topper
  • 25g Grana Padano (contains rennet)
  • 15g Roasted Garlic & Sweet Pepper spice blend (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Eggs, Milk, Mustard, Sulphites, Almonds, Pecans, Wheat

You will need:

Large high-sided pan
Large pot
Strainer
Olive oil
Oil
2 tbsp Butter
Salt & pepper
Total Fat
31 g
Saturated Fat
8 g
Sodium
730 mg
Total Carbs
100 g
Sugars
14 g
Protein
46 g
Fibres
10 g
Preparation
a picture
Mise en place
Bring a large pot of salted water to a boil. Halve the cucumbers lengthwise; thinly slice crosswise into half-moons. Mince the garlic.
a picture
Make the pangritata
In a large, high-sided pan, heat 2 tbsp butter on medium. Add the panko and cook, stirring constantly, 1 to 2 minutes, until golden brown. Add ⅓ of the garlic and cook, stirring constantly, 30 seconds to 1 minute, until fragrant; season with ¼ of the spice blend and S&P to taste. Transfer to a bowl and reserve the pan.
a picture
Cook the chicken
In the same pan, heat a drizzle of olive oil on medium-high. Pat the chicken dry with paper towel; season with ½ the remaining spice blend and S&P. Add the chicken thighs* to the pan and cook, partially covered, 4 to 6 minutes per side, until cooked through (if you received a different cut of chicken, find your alternate cooking method at www.makegoodfood.ca/chicken). Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Reserve the pan. Once cool enough to handle, cut the chicken into bite-size pieces.
a picture
Make the sauce
In the reserved pan of fond, heat a generous drizzle of olive oil on medium. Add the remaining garlic and sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, until dark red. Add the cherry tomatoes; season with the remaining spice blend and S&P. Using a fork (or potato masher), crush the cherry tomatoes. Add 1 cup water and cook, scraping up any fond from the bottom of the pan, 1 to 2 minutes, until combined. Lower the heat to simmer and cook, stirring occasionally, 4 to 6 minutes, until the flavours have combined.
a picture
Boil the pasta
While the sauce simmers, add the pasta to the pot of boiling water; stir gently to separate. Boil, 6 to 8 minutes, until al dente (still slightly firm to the bite). Reserving 1 ½ cups cooking water, drain the pasta thoroughly. Toss with a drizzle of oil to prevent sticking and set aside in a warm spot.
a picture
Finish & serve
To the bowl of pangritata, add the Grana Padano; stir to combine. In a large bowl, combine the baby lettuce, cucumbers and vinaigrette; toss to combine. Garnish with the Sweet & Salty salad topper. To the pan of sauce, add the cooked pasta, chicken and ½ the reserved cooking water. Cook, stirring frequently, 1 to 2 minutes, until combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Divide the finished pasta between your bowls. Top with the cheesy pangritata. Serve the salad on the side. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.