EASY ONE PAN CHICKEN PARMESAN PASTA BAKE WITH ZUCCHINI
This Easy One-Pan Chicken Parmesan Pasta Bake is kinda the perfect dinner. Everything, including the pasta, cooks in one casserole dish, it's a balanced meal, and it's DOWNRIGHT DELICIOUS! First, you get the shell pasta in flavorful, tangy tomato sauce. Then you get the hearty zucchini and chicken topped with creamy and melty cheese. Finally a crunchy breadcrumb topping is the perfect finish and brings in the traditional breaded chicken from Chicken Parmesan. #chickenrecipes #easydinnerideas
Provided by Carrie Tyler
Categories Main Course
Time 55m
Number Of Ingredients 25
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!).
Nutrition Facts : Calories 521 kcal, ServingSize 1 serving
CHICKEN PARMESAN WITH ZUCCHINI PASTA
Using a spiralizer, zucchini is turned into a tasty stand-in for pasta in this non-breaded take on chicken Parmesan.
Provided by Dale Tadlock
Categories World Cuisine Recipes European Italian
Time 32m
Yield 4
Number Of Ingredients 9
Steps:
- Line a baking sheet with parchment paper.
- Place zucchini spirals in a colander and sprinkle 1 teaspoon salt and Italian seasoning over zucchini; toss to coat. Set colander over a bowl to allow water from zucchini to drain.
- Wrap chicken in plastic wrap and place on a work surface; pound into 1/4- to 1/2-inch thickness. Remove plastic wrap and season chicken with salt and pepper.
- Heat marinara sauce in a saucepan over low heat.
- Coat a nonstick skillet with cooking spray and place over medium-high heat. Cook chicken in the hot skillet until browned and no longer pink in the center, 4 to 5 minutes per side. Transfer chicken to the prepared baking sheet.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place zucchini in the same nonstick skillet over medium-high heat; cook and stir until tender yet firm to the bite, 3 to 4 minutes.
- Spoon marinara sauce over each chicken breast and top with mozzarella cheese.
- Broil chicken in the preheated oven until cheese is melted, 1 to 2 minutes.
- Transfer zucchini to each serving plate and add chicken. Spoon warm marinara over each piece of chicken and top with Parmesan cheese.
Nutrition Facts : Calories 276.7 calories, Carbohydrate 10 g, Cholesterol 88.2 mg, Fat 9.5 g, Fiber 2.5 g, Protein 37.2 g, SaturatedFat 4.4 g, Sodium 1190 mg, Sugar 5.4 g
BAKED CHICKEN SPAGHETTI
Creamy, cheesy spaghetti baked with chicken. Comfort food to please everyone! Substitute diced zucchini, asparagus, and red and green peppers as you see fit.
Provided by SUNKIST2
Categories Meat and Poultry Recipes Chicken
Time 1h10m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
- Melt 6 tablespoons butter in a skillet over medium-high heat. Cook and stir mushrooms, onion, and celery in melted butter until just tender, 5 to 6 minutes; transfer to a large bowl.
- Stir diced tomatoes, cream of mushroom soup, chicken broth, chopped green chiles, sour cream, seasoned salt, cayenne pepper, salt, and black pepper into the mushroom mixture. Add chicken and Cheddar cheese; stir. Gently toss the pasta with the mixture to coat the pasta completely; transfer to the prepared baking dish.
- Mix bread crumbs and melted butter in a small bowl; sprinkle evenly over the pasta mixture.
- Bake in preheated oven until hot and bubbly, 30 to 40 minutes.
Nutrition Facts : Calories 711 calories, Carbohydrate 60.8 g, Cholesterol 114.9 mg, Fat 37.5 g, Fiber 3.2 g, Protein 34.1 g, SaturatedFat 18.6 g, Sodium 1341.4 mg, Sugar 6 g
CHEEZY CHICKEN PARMESAN WITH ZUCCHINI "PASTA"
Another from the "Cook Yourself Thin" series on Lifetime TV. DH loved the cheese and couldn't tell it was "diet food!" I think this would be great for company.
Provided by McGelby
Categories Chicken Breast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 365.5, Fat 18.4, SaturatedFat 4.3, Cholesterol 82.9, Sodium 1028.5, Carbohydrate 18, Fiber 4.8, Sugar 10.8, Protein 33.9
BAKED CHICKEN PARMESAN AND ZUCCHINI NOODLES RECIPE
This Baked Chicken Parmesan and Zucchini Noodles, makes eating healthy, easy. If you have never tried zucchini noodles, this is the recipe to try them with.
Provided by Camille Beckstrand
Categories Main Course
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Spray a 9x13" baking pan with non-stick cooking spray and set aside.
- Trim the chicken breasts into even pieces, pounding them if necessary to make them an equal thickness.
- In a medium bowl, mix together the breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, and salt and pepper.
- In another small bowl, add the beaten eggs. Dip each piece of chicken in the eggs, then dredge in the breadcrumb mixture. Place covered chicken piece in the prepared pan and repeat with remaining pieces.
- Cook in preheated oven for 30-40 minutes (or until internal temperature of chicken reaches 165 degrees). Add a little bit of sauce and a piece of mozzarella on each chicken piece, then return to the oven for 4-5 minutes or until cheese is melted.
- Serve over shredded zucchini with remaining sauce.
Nutrition Facts : Calories 343 kcal, Carbohydrate 16 g, Protein 36 g, Fat 15 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 152 mg, Sodium 585 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
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