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Time
40 min
Level
Basic
Author
hellofresh

Baked Chicken Parmesan | over Spaghetti Marinara

wheat
milk
Note
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Instructions
1
Preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry all produce. Halve, peel, and mince onion. Pick basil leaves from stems; finely chop stems. Stack and roll up leaves; thinly slice crosswise into ribbons. In a medium bowl, combine panko, half the Tuscan Heat Spice, a large drizzle of olive oil, salt, and pepper.
2
Pat chicken dry with paper towels and season with salt and pepper; place on a lightly oiled baking sheet. Brush tops of chicken with a thin layer of sour cream (you may have extra), then mound with seasoned panko, pressing to adhere (no need to coat the underside). Roast on top rack until chicken is browned and cooked through, 15-20 minutes.
3
Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.
4
Meanwhile, heat a large drizzle of olive oil in a large pan over mediumhigh heat. Add onion, basil stems, and remaining Tuscan Heat Spice. Cook, stirring occasionally, until onion is softened, 3-5 minutes. Stir in crushed tomatoes, ½ tsp sugar (1 tsp for 4 servings), and ¼ cup plain water (½ cup for 4). Season generously with salt and pepper. Bring to a simmer, then reduce heat to low. Continue to cook until pasta is ready, then scoop out and reserve ½ cup sauce (1 cup for 4).
5
Add ¼ cup reserved pasta cooking water, spaghetti, and 2 TBSP butter (3 TBSP for 4 servings) to pan with sauce; toss to combine. If necessary, add more reserved pasta cooking water ¼ cup at a time until saucy. Stir in half the basil leaves. Remove from heat.
6
Once chicken is done, remove sheet from oven. Heat broiler to high or oven to 500 degrees. Sprinkle chicken with mozzarella; return to oven until cheese is melted, 2-4 minutes. Divide spaghetti between large bowls or plates. Top with chicken and reserved sauce. Sprinkle with remaining basil leaves.
Micro nutrients
Total weight
589.83g
Carbs
66.46g
Dietary fiber
6.42g
Sugar
15.35g
Fats
42g
Saturated
15.99g
Poly
3.91g
Mono
14.19g
Trans
0.49g
Proteins
68.59g
Calcium
45.21%
Iron
62.85%
Magnesium
26.91%
Vitamin C
68.57%
Vitamin A
49.29%
Vitamin D
1.4%
Vitamin B6
0mg
Vitamin B12
0mg
Sodium
127.81%
Potassium
52.9%
Cholesterol
129.95%
Percentages are based on a diet of 2000 calories a day.
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