Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Chicken Parmesan & Bucatini Pasta

with Fresh Mozzarella & Zucchini

Chicken Parmesan & Bucatini Pasta with Fresh Mozzarella & Zucchini
Cook Time
30-40mins
Makes
4 Servings
Nutrition
We're still sourcing!
Check back soon for nutritional information.
Group 2
Est. 705 calories

Chefs, tonight you’ll be making an Italian-American favorite: chicken parmesan. Cooking it happens in two steps. First, for delicious crispiness, you’ll dredge the chicken in flour and pan-fry it. Then you’ll bake it, covered in tomato sauce and topped with fresh mozzarella. A sprinkling of Parmesan is all the dish needs to achieve classic perfection. On the side, we’re tossing chewy bucatini—similar to spaghetti, but thicker and hollow in the middle—with spinach and some of the season’s first zucchini.

Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and thinly slice the garlic. Tear the mozzarella cheese into bite-sized pieces. Thinly slice the zucchini into rounds.

Make the sauce:
2 Make the sauce:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add half the garlic; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the diced tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly thickened. Transfer to a bowl. Rinse and wipe out the pan.

Coat & cook the chicken:
3 Coat & cook the chicken:

Place the flour on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working 1 piece at a time, lightly coat the chicken with the flour (tapping off any excess). In the same pan, heat a thin layer of oil on medium-high until hot. Add the coated chicken; cook 4 to 5 minutes on the first side, or until browned. Flip and cook 1 to 2 minutes, or until browned and cooked through. Transfer to a baking dish. Wipe out the pan.

Assemble & bake the chicken parmesan:
4 Assemble & bake the chicken parmesan:

Evenly top the baking dish of cooked chicken with the sauce and mozzarella cheese; season with salt and pepper. Bake 10 to 12 minutes, or until the cheese is melted and lightly browned. Remove from the oven and let stand for at least 5 minutes before serving.

Cook the pasta:
5 Cook the pasta:

While the chicken parmesan bakes, add the pasta to the pot of boiling water. Cook 7 to 8 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

Finish the pasta & serve your dish:
6 Finish the pasta & serve your dish:

In the pan used to cook the chicken, heat 1 tablespoon of olive oil on medium-high until hot. Add the zucchini and remaining garlic. Cook, stirring occasionally, 2 to 4 minutes, or until softened. Add the cooked pasta, spinach and half the reserved pasta cooking water; season with salt and pepper. Cook, stirring vigorously, 2 to 3 minutes, or until well combined; season with salt and pepper to taste. (If the pasta seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Transfer to a serving dish. Garnish the finished pasta and baked chicken parmesan with the Parmesan cheese. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and thinly slice the garlic. Tear the mozzarella cheese into bite-sized pieces. Thinly slice the zucchini into rounds.

2 Make the sauce:

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add half the garlic; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add the diced tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly thickened. Transfer to a bowl. Rinse and wipe out the pan.

Make the sauce:
Coat & cook the chicken:
3 Coat & cook the chicken:

Place the flour on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working 1 piece at a time, lightly coat the chicken with the flour (tapping off any excess). In the same pan, heat a thin layer of oil on medium-high until hot. Add the coated chicken; cook 4 to 5 minutes on the first side, or until browned. Flip and cook 1 to 2 minutes, or until browned and cooked through. Transfer to a baking dish. Wipe out the pan.

4 Assemble & bake the chicken parmesan:

Evenly top the baking dish of cooked chicken with the sauce and mozzarella cheese; season with salt and pepper. Bake 10 to 12 minutes, or until the cheese is melted and lightly browned. Remove from the oven and let stand for at least 5 minutes before serving.

Assemble & bake the chicken parmesan:
5 Cook the pasta:

While the chicken parmesan bakes, add the pasta to the pot of boiling water. Cook 7 to 8 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

6 Finish the pasta & serve your dish:

In the pan used to cook the chicken, heat 1 tablespoon of olive oil on medium-high until hot. Add the zucchini and remaining garlic. Cook, stirring occasionally, 2 to 4 minutes, or until softened. Add the cooked pasta, spinach and half the reserved pasta cooking water; season with salt and pepper. Cook, stirring vigorously, 2 to 3 minutes, or until well combined; season with salt and pepper to taste. (If the pasta seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Transfer to a serving dish. Garnish the finished pasta and baked chicken parmesan with the Parmesan cheese. Enjoy!