PARMESAN CHICKEN PASTA
I developed this recipe one Saturday night when I wanted to make something a little nicer, but with minimal time in the kitchen. I'd tried something similar at a restaurant a few weeks earlier. It's a great way to use leftover grilled chicken...or you can use purchased grilled chicken strips. -Tamara Duncan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4-6 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. In a large skillet, saute the ham and garlic in oil until garlic is tender. Add the chicken, spinach, artichokes and tomato; cook and stir until heated through. Stir in the sauce and milk; bring to boil. Reduce heat. Drain pasta; stir into sauce and heat through. Sprinkle with Parmesan cheese.
Nutrition Facts :
CHICKEN PARMESAN WITH SPAGHETTI
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Make the sauce: Heat the olive oil in a large pot over medium-high heat. Add the garlic and cook, stirring occasionally, until golden, 2 to 3 minutes. Add the tomatoes, oregano, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper. Remove from the heat and puree with an immersion blender, or puree in a regular blender in small batches and return to the pot. You should have about 4 cups sauce.
- Meanwhile, make the chicken: Preheat the oven to 450˚. Put the flour in a shallow dish. Whisk the eggs in a separate shallow dish. Combine the breadcrumbs, parsley and oregano in a third dish. Lay the chicken on a piece of plastic wrap and cover with another piece of plastic. Pound the chicken on both sides with the flat side of a meat mallet or a skillet until 1/4 inch thick. Season the chicken with salt and pepper on both sides. Working with 1 piece at a time, dredge the chicken in the flour, shaking off any excess, then dip in the eggs, letting the excess drip off, and dredge in the breadcrumb mixture, pressing to adhere on both sides. Transfer to a plate.
- Set a wire rack on a baking sheet. Heat about 1/2 inch vegetable oil in a large skillet over medium-high heat until hot but not smoking. Carefully add 2 pieces of chicken and cook, gently moving them around in the pan with tongs, until golden brown, 2 to 3 minutes per side. (Adjust the heat as needed if the chicken is browning too quickly.) Remove the chicken to the rack to drain. Lightly sprinkle with salt. Repeat with the remaining chicken.
- Transfer the chicken to a clean baking sheet and top each piece with 1/2 cup tomato sauce and 2 slices mozzarella. Bake until the cheese is melted, bubbling and browned in spots, 10 to 12 minutes.
- Meanwhile, make the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 1 cup cooking water, then drain. Warm the remaining tomato sauce (about 2 cups) over low heat. Add the spaghetti and 1/2 cup reserved cooking water; toss, adding more cooking water as needed. Season with salt and pepper.
- Top the chicken with parmesan and basil. Serve with the spaghetti.
SIMPLE CHICKEN PARMESAN
Simple Chicken Parmesan is the perfect dish to lure kids into the kitchen - what kid doesn't like chicken tenders and spaghetti? And this dish is loaded with mini cooking lessons. With one simple recipe, kids learn how to boil pasta, mince garlic, grate cheese, make tomato sauce, and pound, bread and saute cutlets. Bonus: This recipe makes twice the sauce needed, so freeze half for another meal.
Provided by USA WEEKEND columnist Pam Anderson
Categories Main Dish Recipes Chicken Chicken Parmesan Recipes
Yield 4
Number Of Ingredients 14
Steps:
- In a large saucepan, heat garlic and 2 Tbs. oil over medium-high heat until garlic starts to sizzle. Stir in tomatoes, basil, oregano, sugar, a pinch of salt and a few grinds of pepper. Bring to a simmer; simmer until sauce thickens a bit and flavors meld, 10 to 12 minutes. Cover and keep warm. (Remember, this makes twice the amount of sauce you need, so put aside half for another meal.)
- Put chicken pieces between two sheets of plastic wrap and pound, using your fists or a heavy pan, until the cutlets are about 1/4-inch thick.
- Bring 2 quarts of salted water to a boil in a large soup kettle.
- In a pie pan, beat egg until well-blended. In another pie pan, mix bread crumbs and more black pepper. Preheat broiler.
- Working one cutlet at a time, dip both sides of each in beaten egg, then in bread crumbs. Put cutlets on a wire rack set over a cookie sheet (this step helps breading stay put).
- Heat remaining 1/4 cup oil over medium-high heat in a 12-inch skillet. When oil starts to shimmer, add cutlets and saute until golden brown on each side, about 5 minutes total. Wash and dry the wire rack and return to cookie sheet. As the cutlets saute, cook pasta in boiling water according to package directions.
- Transfer cutlets to clean wire rack over cookie sheet. Top each with a portion of the cheeses. Broil cutlets, 4 to 5 inches from heat source, until cheese melts and is spotty brown.
- Drain pasta. Put a cutlet and a portion of pasta on each of 4 plates. Spoon 2 or 3 tablespoons of sauce over part of each cutlet, then sauce the pasta as desired. Serve with extra Parmesan.
Nutrition Facts : Calories 714.7 calories, Carbohydrate 67.4 g, Cholesterol 125.8 mg, Fat 29.2 g, Fiber 6.2 g, Protein 45.6 g, SaturatedFat 6.4 g, Sodium 655.2 mg, Sugar 2.9 g
CHICKEN PARMESAN
Make and share this Chicken Parmesan recipe from Food.com.
Provided by MizzNezz
Categories Chicken
Time 23m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pound chicken to flatten.
- Salt and pepper to taste.
- Dip chicken in egg; then in bread crumbs.
- Fry in butter in hot skillet, turning and browning for 10 minutes or until chicken is done.
- Remove from skillet.
- To skillet add spaghetti sauce.
- Heat thoroughly.
- Add chicken.
- Place slices of mozzarella on top of chicken.
- Sprinkle with parmesan.
- Cover and cook until cheese is melted.
- Serve with a side of spaghetti. Optional, garnish with chopped parsley and more parmesan cheese.
Nutrition Facts : Calories 454, Fat 24.8, SaturatedFat 12.8, Cholesterol 176.8, Sodium 963.5, Carbohydrate 19.8, Fiber 2.4, Sugar 6.9, Protein 36.4
CHICKEN-PARMESAN PASTA
This Chicken Parmesan is all nestled up with its best friend: a side of pasta and red sauce.
Provided by My Food and Family
Categories Home
Time 40m
Yield Makes 6 servings.
Number Of Ingredients 8
Steps:
- Heat oven to 400ºF.
- Dip chicken in egg whites, then in bread crumbs, turning to evenly coat both sides of each breast. Place in 13x9-inch pan sprayed with cooking spray.
- Bake 20 to 25 min. or until chicken is done (165ºF). Top with 2 cups sauce, cheeses and oregano. Bake 5 min. or until mozzarella is melted. Meanwhile, heat remaining sauce.
- Toss spaghetti with sauce; place on plate. Top with chicken.
Nutrition Facts : Calories 470, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 1350 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 43 g
SKINNY CHICKEN PARMESAN PASTA BAKE
Light on calories but heavy on flavor, this lightened-up, baked chicken and no-boil pasta casserole is so simple and so satisfying.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In large bowl, mix pasta sauce and water; stir in pasta. Pour into baking dish.
- Rub chicken tenders with pepper flakes and salt. Place chicken in single layer on top of pasta mixture in baking dish. Top with mozzarella cheese and 1/2 cup of the Parmesan cheese. Cover tightly with foil. Bake 40 to 45 minutes or until pasta is tender and most of sauce is absorbed. Remove foil; let stand 5 minutes.
- Meanwhile, melt butter in 8-inch skillet over medium heat. Add bread crumbs; stir to coat in butter. Cook 1 to 3 minutes, stirring frequently, until toasted. Pour mixture into medium bowl; stir in remaining 1/4 cup Parmesan cheese. Sprinkle over baked pasta. Top with basil.
Nutrition Facts : Calories 460, Carbohydrate 50 g, Cholesterol 70 mg, Fat 1, Fiber 4 g, Protein 33 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 7 g, TransFat 0 g
CHICKEN PARMESAN PASTA CASSEROLE
Perfect for potluck meals, family gatherings, or in a smaller batch, for a winter comfort food meal for the family. Just my take on traditional Chicken Parmesan. I came up with this for my wife's corporate potluck lunch. She wanted Chicken Parmesan, but it was too difficult to feed 20 people the conventional way. Figured a casserole would work just as well. It did!
Provided by RCHEISS
Categories Main Dish Recipes Pasta Chicken
Time 1h55m
Yield 10
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C), and preheat an oven to 350 degrees F (175 degrees C).
- Place the flour, egg, and bread crumbs in 3 separate bowls. Mix the garlic powder into the bread crumbs. Working in batches, coat the chicken breast in the flour, then dip them in the egg, and finally coat with the bread crumbs. Carefully fry the coated chicken in the hot oil in small batches until golden brown and no longer pink in the center, 3 to 4 minutes. Drain the fried chicken over paper towels.
- Combine cooked pasta, fried chicken, 1/2 package of mozzarella cheese, and 1/2 cup grated Parmesan cheese in a large bowl. Stir in the marinara sauce. Pour the red wine into the empty marinara sauce jar; cover and shake the jar, and empty the contents into the bowl of pasta. Stir to combine. Spread pasta mixture in a large casserole dish, and cover with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove the aluminum foil and sprinkle with the remaining 1/2 package of mozzarella cheese and 1/2 cup of Parmesan cheese. Return to the oven, and continue baking until the cheese has melted, about 30 minutes. Remove from the oven, and allow to rest for 5 minutes before serving. Serve hot.
Nutrition Facts : Calories 1121.9 calories, Carbohydrate 92.2 g, Cholesterol 139.3 mg, Fat 65.5 g, Fiber 7.1 g, Protein 38.2 g, SaturatedFat 14.8 g, Sodium 1490.7 mg, Sugar 16 g
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- Heat the remaining 1 tablespoon oil in the pan over medium-high heat. Add chicken, Italian seasoning, salt and the remaining 1 tablespoon garlic. Cook, stirring frequently, until the chicken is no longer pink on the outside, about 2 minutes. Add broth, tomatoes and penne. Bring to a boil and cook, uncovered, stirring frequently, until the penne is cooked and the sauce has reduced and thickened, 15 to 20 minutes.
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