Tastes like pizza? Doctoring HMR Chicken Pasta Parm
I love pizza. It was a major weakness pre-HMR because I could polish off a whole pizza without thinking. And while I miss pizza and am spending time during my HMR journey thinking about how I can approach this food in the future, I have been working to attempt the flavors while staying in the box.
I think I have done a pretty good job capturing the flavor profile (or I have been in the box too long!). I posted a picture above with the condiments I used but you can probably find different brands that are HMR friendly.
This entire dish revolves around the chicken pasta parm entree which already has the Italian theme going on. It has a tomato sauce with a cheesey taste, a carby component, and chicken. You can amp up the sauce with fresh or dried herbs if you want.
I add the cheese powder to amp up the cheese flavor. I add the bacon salt because it adds a mild smokey taste that reminds me of a pepperoni or bacon garnish. I also love heat and pile on the chili flakes on a real pizza so I add this and then add some drops of Sriracha which has a sweet and spicy taste that I think rounds out the pizza. If you hate spice then you can turn those down or leave them out but in addition to heat I also think these two additions help amp the tomato flavor.
I prepare the dish by microwaving the entree and then sprinkling the condiments on top. Then I get the layered flavor with each spoonful of the entree.
Did you enjoy pizza pre-HMR or some other favorite dish? Have you attempted to find that flavor profile and how did you do it?
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