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Stovetop Chicken Parmesan

with Elicoidali Pasta

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  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 900 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

To achieve the comforting flavors of this Italian-American classic in less time, we’re cooking our chicken and tomato sauce on the stove under a layer of fresh mozzarella. A bed of pasta and zucchini rounds out the dish.

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instructions
Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise; cut crosswise into 1/2-inch-thick pieces. Peel and roughly chop the garlic. Tear the mozzarella cheese into small pieces.

Cook the zucchini:
2 Cook the zucchini:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the zucchini pieces in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned and slightly softened. Add half the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Transfer to a bowl. Wipe out the pan.

Cook the pasta:
3 Cook the pasta:

While the zucchini cook, add the pasta to the pot of boiling water and cook 9 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.

Start the chicken:
4 Start the chicken:

While the pasta cooks, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook 3 to 4 minutes on the first side, or until lightly browned. Flip the chicken.

 Make the sauce & finish the chicken:
5 Make the sauce & finish the chicken:

Add the remaining chopped garlic to the pan. Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the Italian seasoning and tomatoes (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly thickened. Reduce the heat to medium. Evenly top the chicken with the mozzarella cheese. Loosely cover the pan with aluminum foil and cook, without stirring, 2 to 3 minutes, or until the cheese is melted and the chicken is cooked through. Turn off the heat.

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

To the pot of cooked pasta, add the cooked zucchini and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 30 seconds to 1 minute, or until combined and heated through. (If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency.) Turn off the heat; stir in a drizzle of olive oil. Season with salt and pepper to taste. Serve the finished pasta topped with the finished chicken and sauce. Garnish with the parmesan cheese. Enjoy!

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise; cut crosswise into 1/2-inch-thick pieces. Peel and roughly chop the garlic. Tear the mozzarella cheese into small pieces.

2 Cook the zucchini:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the zucchini pieces in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned and slightly softened. Add half the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Transfer to a bowl. Wipe out the pan.

Cook the zucchini:
Cook the pasta:
3 Cook the pasta:

While the zucchini cook, add the pasta to the pot of boiling water and cook 9 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.

4 Start the chicken:

While the pasta cooks, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook 3 to 4 minutes on the first side, or until lightly browned. Flip the chicken.

Start the chicken:
 Make the sauce & finish the chicken:
5 Make the sauce & finish the chicken:

Add the remaining chopped garlic to the pan. Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the Italian seasoning and tomatoes (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly thickened. Reduce the heat to medium. Evenly top the chicken with the mozzarella cheese. Loosely cover the pan with aluminum foil and cook, without stirring, 2 to 3 minutes, or until the cheese is melted and the chicken is cooked through. Turn off the heat.

6 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the cooked zucchini and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 30 seconds to 1 minute, or until combined and heated through. (If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency.) Turn off the heat; stir in a drizzle of olive oil. Season with salt and pepper to taste. Serve the finished pasta topped with the finished chicken and sauce. Garnish with the parmesan cheese. Enjoy!

Finish the pasta & serve your dish: