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.
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
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 PASTA TOSS
Flavored with herbs and seasoning, Chicken Pasta Toss will satisfy any family member's appetite. And the rich and creamy sauce takes minimal effort. Margaret Penaflor of Thornton, Colorado shares the recipe.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the chicken, onions and seasonings, uncovered, for 3-5 minutes or until chicken is no longer pink. Add garlic; cook 1 minute longer., Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until slightly thickened. Drain spaghetti; add to chicken mixture; toss to coat. Sprinkle with cheese and parsley.
Nutrition Facts : Calories 658 calories, Fat 34g fat (20g saturated fat), Cholesterol 151mg cholesterol, Sodium 889mg sodium, Carbohydrate 56g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein.
CHICKEN PARM PASTA TOSS (RACHAEL RAY)
Make and share this Chicken Parm Pasta Toss (Rachael Ray) recipe from Food.com.
Provided by my3beachbabes
Categories Low Cholesterol
Time 45m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Fill a large pasta pot with water and place it over high heat. Once the water comes up to a boil, salt it and drop in the pasta. Cook the pasta to al dente according to package directions. Before draining the pasta, reserve a mugful of starchy cooking water, then drain and reserve.
- While the water is coming up to a boil, place a large skillet over high heat with 3 turns of the pan of EVOO, about 3 tablespoons. Season the chicken pieces with the poultry seasoning, salt and pepper then add it to the preheated skillet. Cook the chicken until golden brown and cooked through, 3-4 minutes per side.
- Once the chicken is brown, add the garlic and onions to the pan, and cook until softened, about 5 minutes. Add the tomatoes and cover the pan with a lid. Cook, stirring occasionally, until the tomatoes burst open and begin to release their juices, about 5 minutes (if they haven't started to burst open by that time, mash them lightly with a potato masher or wooden spoon). Season the mixture with salt and pepper.
- Add the drained pasta and reserved starchy cooking water (about 1 cup) to the skillet with the chicken and tomatoes, and toss over the heat until combined, about 1 minute. Remove the pan from the heat and stir in the basil, arugula, and cheese. Serve.
CHICKEN PARMESAN PENNE PASTA TOSS
This is something I saw Rachael Ray make on her show and made it for dinner that night. It is simple and delicious. I loved that I had all the ingredients on hand as well.
Provided by CookingONTheSide
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Fill a large pasta pot with water and place it over high heat.
- Once the water comes up to a boil, salt it and drop in the pasta.
- Cook the pasta to al dente according to package directions.
- Before draining the pasta, reserve a mugful of starchy cooking water, then drain and reserve.
- While the water is coming up to a boil, place a large skillet over high heat with 3 tablespoons of olive oil.
- Season the chicken pieces with the poultry seasoning, salt and pepper then add it to the preheated skillet.
- Cook the chicken until golden brown and cooked through, 3-4 minutes per side.
- Once the chicken is brown, add the garlic and onions to the pan, and cook until softened, about 5 minutes.
- Add the tomatoes and cover the pan with a lid.
- Cook, stirring occasionally, until the tomatoes burst open and begin to release their juices, about 5 minutes (if they haven't started to burst open by that time, mash them lightly with a potato masher or wooden spoon). Season the mixture with salt and pepper.
- Add the drained pasta and reserved starchy cooking water (about 1 cup) to the skillet with the chicken and tomatoes, and toss over the heat until combined, about 1 minute.
- Remove the pan from the heat and stir in the basil, arugula or spinach, and cheese.
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