Chicken Parm Over Spaghetti
with Garlic Marinara & Melty Mozz
Dust off your candelabra and open that bottle of vino, because we’re bringing this Italian- favorite straight to your kitchen in just 30 minutes. We send you everything you need for al dente spaghetti, a homemade marinara sauce that can’t be beat, and parmesan-crusted chicken that’s crispy on the outside, juicy on the inside. Plus, you’ll sprinkle and broil mozz on top, just like they do in that favorite Italian restaurant only you and your BFF’s know about.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 clove
Garlic
¼ cup
Panko Breadcrumbs
(Contains Wheat)
¼ cup
Parmesan Cheese
(Contains Milk)
1 tablespoon
Italian Seasoning
6 ounce
Spaghetti
(Contains Wheat)
10 ounce
Chicken Cutlets
2 tablespoon
Sour Cream
(Contains Milk)
14 ounce
Marinara Cup
½ cup
Mozzarella Cheese
(Contains Milk)
Not included in your delivery
1 teaspoon
Sugar
2 teaspoon
Olive Oil
2 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Bring a large pot of salted water to a boil. Wash and dry produce. • Peel and mince garlic. • In a shallow dish, combine panko, half the Parmesan, half the Italian Seasoning (you’ll use the rest of each later), a large drizzle of olive oil, and a pinch of salt and pepper. • Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain. Keep empty pot handy for step 4.
• While pasta cooks, pat chicken* dry with paper towels; place between 2 large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. Season all over with salt and pepper. TIP: If your cutlets are already ½ inch thick, you can skip the pounding. • Brush chicken all over with sour cream. Working one piece at a time, press chicken into panko mixture to fully coat.
• Heat a 1⁄3-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. • Once oil is shimmering and hot enough that a pinch of panko mixture sizzles when added to the pan, add chicken. Cook until crust is golden brown and chicken is cooked through, 3-5 minutes per side. (Discard any leftover panko mixture on dish.) TIP: Reduce heat if chicken begins to brown too quickly. • Transfer chicken to a baking sheet.
• Meanwhile, heat a large drizzle of oil in pot used for pasta over medium heat. Add garlic; cook, stirring frequently, until lightly browned, 1 minute. • Stir in marinara, remaining Italian Seasoning, 1 tsp sugar, ¼ cup reserved pasta cooking water, and 2 TBSP butter. (For 4 servings, use 2 tsp sugar, ½ cup reserved pasta cooking water, and 3 TBSP butter.) Season generously with salt and pepper. • Reduce heat to low and simmer for 3-4 minutes. Reserve ¼ cup sauce (½ cup for 4).
• Stir drained spaghetti into pot with sauce; toss to combine. (TIP: If necessary, add more pasta cooking water a splash at a time until pasta is thoroughly coated in sauce.) Remove pot from heat.
• Heat broiler to high. Spread reserved sauce over chicken, then sprinkle with mozzarella. Broil until cheese has melted, 1-3 minutes. TIP: Watch carefully to avoid burning. • Divide spaghetti between plates and top with chicken Parm. Garnish with remaining Parmesan and serve.
