Chicken Parmesan with Fresh Mozzarella & Spinach-Zucchini Pasta

Chicken Parmesan

with Fresh Mozzarella & Spinach-Zucchini Pasta

40 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

The preparation “parmigiana,” from which the classic dish “chicken parmesan” takes its name, is as easy to make as it is delicious. It consists of a thinly-sliced cutlet cooked in olive oil, then coated in savory tomato sauce and cheese and lightly baked. With our chicken parm, we’re staying true to tradition, and we’re serving bucatini pasta on the side. Long and chewy, bucatini is incredible combined with spinach and zucchini and flavored with piquant Parmesan.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Chicken Parmesan with Fresh Mozzarella & Spinach-Zucchini Pasta
Title
  • 4 5-Ounce Chicken Cutlets
  • 8 oz Bucatini Pasta
  • 1 15-Ounce Can Diced Tomatoes
  • 8 oz Fresh Mozzarella
  • 4 cloves Garlic
  • 3 oz Baby Spinach
  • 1 Yellow Onion
  • 1 Zucchini
  • 1 large bunch Parsley
  • ¼ cup All-Purpose Flour
  • ¼ cup Grated Parmesan Cheese
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Tear the mozzarella cheese into small pieces. Peel and thinly slice the garlic and onion. Thinly slice the zucchini into rounds. Pick the parsley leaves off the stems; discard the stems.

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 the onion and half the garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened. Add the tomatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly thickened. Transfer to a bowl and set aside. Wipe out the pan.

Coat & brown the chicken:
3 Coat & brown the chicken:

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

Bake the chicken:
4 Bake the chicken:

Top the browned chicken cutlets 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 transfer to a serving dish.

Cook the pasta:
5 Cook the pasta:

While the chicken bakes, add the pasta to the pot of boiling water. Cook 7 to 9 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, thoroughly drain the cooked pasta.

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

In the pan used to brown 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, Parmesan cheese and half the reserved pasta cooking water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until well combined; season with salt and pepper to taste. (If the sauce 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 with the parsley. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Tear the mozzarella cheese into small pieces. Peel and thinly slice the garlic and onion. Thinly slice the zucchini into rounds. Pick the parsley leaves off the stems; discard the stems.

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 the onion and half the garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened. Add the tomatoes; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until slightly thickened. Transfer to a bowl and set aside. Wipe out the pan.

Coat & brown the chicken:
3 Coat & brown the chicken:

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

4 Bake the chicken:

Top the browned chicken cutlets 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 transfer to a serving dish.

Bake the chicken:
Cook the pasta:
5 Cook the pasta:

While the chicken bakes, add the pasta to the pot of boiling water. Cook 7 to 9 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, thoroughly drain the cooked pasta.

6 Finish the pasta & serve your dish:

In the pan used to brown 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, Parmesan cheese and half the reserved pasta cooking water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until well combined; season with salt and pepper to taste. (If the sauce 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 with the parsley. Enjoy!

Finish the pasta & serve your dish:
Browse Steps
1 of 6