Chicken Parmesan With Zucchini Pasta Recipes

EASY ONE PAN CHICKEN PARMESAN PASTA BAKE WITH ZUCCHINI

Steps:

• Preheat oven to 425°F. Drizzle or Spray a 13x9 inch (or similar size) casserole dish with Olive Oil.
• Add all of the Crushed Tomatoes, Tomato Paste, Garlic Powder, Dried Oregano, Salt, and Ground Black Pepper to the casserole dish and then whisk together so the tomato paste is fully mixed in. Whisk in the chicken broth. Then stir in the pasta. Finally, mix in 1/2 cup of the parmesan cheese.
• Slice the zucchini in long, flat 1/4 inch slices, from stem to stem.
• Cut your chicken breast lengthwise from the side to create 2 thin breasts. Season both the zucchini and the chicken with a sprinkle of dried oregano, salt and pepper.
• Place the zucchini slices on top of the pasta mixture in a single layer, then top each with a pieces of chicken. Top with the mozzarella cheese and 1/4 cup of Parmesan cheese. Cover with aluminum foil and Bake on the center rack 30 minutes or until pasta is cooked through.
• While the casserole is baking, make the breadcrumb topping by adding the panko breadcrumbs to a bowl and drizzling over the olive oil and stirring to combine. Mix in the rest of the ingredients, the 2 tablespoons of parmesan, garlic powder, salt, pepper, parsley, and dried oregano. After 30 minutes in the oven, remove the casserole and sprinkle the topping all over the top.
• Place back in the oven for a final 10 minutes, until crispy and lightly browned (Note, you can also turn the broiler on for quicker browning, but watch closely so it doesn't burn!).

CHEEZY CHICKEN PARMESAN WITH ZUCCHINI "PASTA"

Steps:

• For the sauce, heat 1 tablespoon of the oil in a large skillet over medium-low heat.
• Add the onion, garlic and 1/2 teaspoon salt.
• Cook, stirring, 1 minute. Cover, reduce heat to very low and cook until vegetables are softened, about 5 minutes. (Check a few times during cooking; if vegetables begin to brown, add 2 teaspoons water and stir.)
• Add the tomatoes with juice, basil and another 1/2 teaspoon salt.
• Bring to a simmer, cover and simmer gently 5 minutes.
• Then simmer very gently, partially covered, until thickened, about 20 minutes.
• Season with 1/8 teaspoon pepper.
• Meanwhile, using a mandoline or vegetable peeler, slice the zucchini lengthwise into 1/8-inch-thick long pappardelle-like strips, turning the zucchini and slicing on 4 sides only until you see the center seeds. Discard the centers.
• Remove the tomato sauce to a bowl with a rubber spatula; no need to clean the skillet.
• Heat the remaining 1 tablespoon of oil in the skillet over medium heat.
• Add the zucchini and 1/4 teaspoon salt.
• Cover and cook until wilted, tossing often with tongs for even cooking, 8 to 10 minutes.
• Return the tomato sauce to the pan, add 1 tablespoon of the parsley, and season with 1/8 teaspoon pepper; cover and set aside.
• Cut chicken breasts in half to make 6-8 large, thin cutlets.
• On a plate, combine the bread crumbs, 1/4 cup grated Parmesan and the remaining chopped parsley.
• Place the egg white on a second plate.
• Dip the chicken into the egg whites, and then into the bread crumb mixture to coat completely; set aside on a large plate or platter.
• Heat 2 teaspoons oil in each of two nonstick 10-inch skillets over medium-high heat.
• Add half of the chicken to each skillet and cook until lightly browned on one side, 2 to 3 minutes.
• Flip, and cook until chicken is firm, and lightly browned on the other side, 1 to 3 more minutes.
• To serve, re-warm the zucchini in the tomato sauce over medium heat.
• Use tongs to make a "twist" of zucchini pappardelle on each of 4 plates.
• Lean chicken cutlets against the side of zucchini.
• Scoop 1 tablespoon ricotta onto each plate, and spoon remaining tomato sauce on top of the chicken.
• To garnish each plate, drizzle chicken with 1/2 teaspoon olive oil, and sprinkle with 1 teaspoon Parmesan.