Parmesan Chicken With Pasta Rags Recipes

CHICKEN PARMESAN WITH SPAGHETTI

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.

PARMESAN CHICKEN WITH PASTA RAGS

Steps:

• Chicken:.
• Heat oven to 475°.
• Combine garlic, seasoned salt, 3 tablespoons olive oil and the butter; microwave on high 1 minute, or till butter is melted; mix well.
• Combine bread crumbs and grated cheese; mix well; coat chicken breasts with the garlic mixture then coat with the crumb mixture; place in an ungreased 15x10x1-inch baking pan and bake for 20 minutes or till chicken is fork-tender and juices run clear.
• Pasta:.
• Cook broken lasagna noodles to desired doneness as directed on package; drain and cover to keep warm.
• Heat 1/4 cup olive oil in a large skillet over medium-high heat until hot; add 1 garlic clove, cook and stir for 1 minute; add spinach and 1/2 teaspoon seasoned salt; mix well and cook 2-3 minutes or till spinach is cooked, stirring frequently.
• Add cooked noodles, tomatoes and chopped basil; cook 1-2 minutes or until thoroughly heated, stirring occasionally.
• Serve pasta mixture with chicken and garnish with shaved Parmesan cheese.

PARMESAN CHICKEN WITH PASTA RAGS

Steps:

• Heat oven to 475°F. In shallow microwave-safe bowl, combine 3 garlic cloves, 1/2 teaspoon seasoned salt, 3 tablespoons oil and the butter. Microwave on HIGH for 1 minute or until butter is melted stir to mix.In another shallow bowl, combine bread crumbs and grated cheese mix well. Coat chicken breast halves with garlic mixture coat with crumb mixture", Place in ungreased 15 x 10 x 1-inch baking pan. Bake at 475°F. for 20 minutes or until chicken is fork-tender and juices run clear.Meanwhile, cook broken lasagna noodles to desired doneness as directed on package. Drain cover to keep warm. Heat 1/4 cup oil in large skillet over medium-high heat until hot. Add 1 garlic clove cook and stir 1 minute or until tender. Add spinach and 1/2 teaspoon seasoned salt mix well. Cook 2 to 3 minutes or until spinach is cooked, stirring frequently.Add cooked noodles, tomatoes and chopped basil to spinach mixture cook 1 to 2 minutes or until thoroughly heated, stirring occasionally. Serve pasta mixture with chicken. Garnish with basil sprigs and shaved Parmesan cheese. Nutrition Per Serving: Calories 800 Protein 54g Carbohydrate 60g Fat 38g Sodium 1100mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

PARMESAN CHICKEN PASTA

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.