Classic Chicken Parmesan with Fresh Pasta

1. Move one rack to the bottom of the oven. Preheat the oven to 400ºF. Fill the medium sauce pot with 4 cups of water and 1 teaspoon of salt. Bring the water to a boil and stir in the fresh pasta. Return to boil for 2 minutes, then strain in the colander, reserving 1/4 cup of the cooking water from the pasta. Set aside until Step 5.

2. Cut the broccoli florets into bite-sized pieces. Place them in a medium bowl with 1 tablespoon of oil. Add the cheesy garlic oil. Mix well, then spread the broccoli onto one side of an oven-proof tray. Place it on the bottom rack of the preheated oven. Cook for 8 minutes, stirring halfway through, then remove the tray from the oven.

3. While the broccoli is cooking, place the medium sauté pan on medium heat. Add 1-2 tablespoons of oil and preheat the pan for 3-4 minutes. Place the breaded chicken cutlets in the hot oil and cook both sides for 2-3 minutes. Remove the chicken from the pan and place it next to the broccoli on the tray.

4. Spread 3-4 tablespoons of marinara sauce on top of the cutlets, then sprinkle on the shredded cheese. Return the tray to the oven for 4-6 minutes more until the cheese is melted and the broccoli is tender. Poultry should be cooked to an internal temperature of 165ºF.

5. Now, return the pasta to the medium pot, the reserved pasta water, and the remaining sauce. Return to medium heat and cook for 2-3 minutes, until hot. Turn off all heating elements.

6.  To plate your meal: Divide the pasta between 2 plates. Top with the chicken Parmesan, and then place the roasted broccoli on the side. Mangia bene!

Place your meal kits in the refrigerator upon receipt. Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood and eggs). You consume raw or under-cooked proteins at your own risk. *Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs, and may contain traces of these allergens.