with Chicken Parm, Meatball Sugo and Caesar Salad
Italian dinner has never been so complete with cheesy chicken Parm, tasty sausage meatballs swimming in red sauce, garlicky linguine and Caesar salad. Everyone can get something they like, how they like it.
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Mild Italian Sausage, uncased
250 g
Italian Breadcrumbs
8 tbsp
Linguine
170 g
Spring Mix
113 g
Caesar Dressing
4 tbsp
Mozzarella Cheese, shredded
0.75 cup
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Parsley
7 g
Croutons
28 g
Parmesan Cheese, shredded
0.5 cup
Garlic Spread
2 tbsp
Mayonnaise
2 tbsp
Oil
1 tbsp
Salt
0.25 tsp
Pepper
0.25 tsp
Sugar
0.25 tsp
- Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- While waiting for water to boil, finely chop parsley. Set aside.
- Add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain and return linguine to the same pot, off heat.
- Once finished, add half the garlic spread and half the parsley to the pot with the linguine, then stir to combine.
- Season with salt and pepper.
- Transfer to a serving bowl and cover to keep warm.
- Meanwhile, line a baking sheet with parchment paper. Set aside.
- Add sausage and 2 tbsp (4 tbsp) breadcrumbs to a large bowl. Season with salt and pepper, then combine.
- Roll mixture into 8 (16) equal-sized meatballs.
- Arrange meatballs on the prepared baking sheet.
- Bake in the middle of the oven until golden brown and cooked through, 10-12 min.**
- Meanwhile, line a baking sheet with foil, then set aside.
- Combine remaining breadcrumbs and 2 tbsp (4 tbsp) Parmesan into a shallow dish.
- Pat chicken dry with paper towels.
- Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2 an inch intact on the other end.
- Open up chicken like a book. Season all over with salt and pepper.
- Coat chicken all over with mayo.
- Working with one chicken breast at a time, press both sides into breadcrumb mixture to coat completely.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry until golden brown, 2-3 min per side. (NOTE: Chicken will finish cooking in step 4.) (NOTE: Cook chicken in 2 batches for 4 ppl, using 1 tbsp oil per batch.)
- Remove from heat.
- Transfer chicken to the prepared baking sheet.
- Spoon 1/4 cup (1/2 cup) crushed tomatoes over chicken, then sprinkle mozzarella over top.
- Bake in the middle of the oven until cheese is golden brown and chicken is cooked through, 12-14 min.**
- Meanwhile, roughly chop parsley.
- Heat the same pot (used in step 1) over medium heat.
- When hot, add remaining garlic spread, then swirl the pot to melt, 1 min.
- Add remaining tomato sauce, 1/4 tsp (1/2 tsp) sugar, reserved pasta water, meatballs and any liquid from the baking sheet. Stir to combine. Simmer, stirring occasionally, until slightly reduced, 3-4 min.
- Season with salt and pepper.
- Reduce heat to low, and simmer until ready to serve.
- Add spring mix, Caesar dressing, croutons, 1/8 tsp (1/4 tsp) ground pepper and 1/4 cup (1/2 cup) Parmesan to a large bowl. Stir to combine.
- Season with salt, to taste.
- Serve linguine, meatball sugo and chicken on large plates.
- Sprinkle remaining parsley over chicken.
- Sprinkle remaining Parmesan over meatballs.
- Let people serve themselves, with salad on the side.
1630
kcal
Calories
85
g
Fat
26
g
Saturated Fat
119
g
Carbohydrate
14
g
Sugar
13
g
Dietary Fiber
98
g
Protein
270
mg
Cholesterol
3120
mg
Sodium
1.5
g
Trans Fat
2200
mg
Potassium
800
mg
Calcium
9.5
mg
Iron
with Caesar Salad and Linguine with Meatballs
