avec poulet au parmesan, boulettes de viande et salade César
Le repas italien n'a jamais été aussi complet avec du poulet parmesan, de savoureuses boulettes de viande à la saucisse nageant dans la sauce rouge, des linguines à l'ail et de la salade César. Tous peuvent déguster de ce qu'il aime, comme il l'aime!
Allergens
Utensils
Tags
Poitrines de poulet
2 unit(s)
Saucisse italienne douce, sans boyau
250 g
Chapelure italienne
8 tbsp
Linguines
170 g
Mélange printanier
113 g
Vinaigrette César
4 tbsp
Mozzarella, râpée
0.75 cup
Tomates broyées à l'ail et aux oignons
1 unit(s)
Persil
7 g
Croutons
28 g
Parmesan, râpé grossièrement
0.5 cup
Tartinade à l'ail
2 tbsp
Mayonnaise
2 tbsp
Huile
1 tbsp
Sel
0.25 tsp
Poivre
0.25 tsp
Sucre
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
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