CHICKEN PARMESAN WITH LINGUINE AND BROCCOLI
Parmesan-coated chicken breasts are browned then simmered in a flavorful tomato sauce, sprinkled with mozzarella and served over pasta and broccoli.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Dip chicken, 1 breast at a time, in milk, then in grated topping, turning to evenly coat both sides of each breast.
- Heat oil in large nonstick skillet on medium heat. Add onions and garlic; cook and stir 3 min. Add chicken; cook 3 min. on each side. Add tomato sauce, mushrooms and pepper; cover. Simmer 15 min. or until chicken is done (165ºF).
- Meanwhile, cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min.
- Sprinkle mozzarella over chicken; cook 2 to 3 min. or until mozzarella is melted. Drain pasta mixture. Serve with chicken.
Nutrition Facts : Calories 510, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 90 mg, Sodium 1080 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 46 g
CHICKEN PARMESAN WITH LINGUINE
Need a yummy idea for chicken breasts? Try this restaurant-inspired favorite at home!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 5
Number Of Ingredients 11
Steps:
- Heat oven to 400° F. Line 15 x 10 x 1-inch pan with foil; spray foil with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).
- In shallow bowl, mix cereal, cheese, Italian seasoning and garlic salt. In another shallow bowl, mix egg white and milk until blended. Dip chicken pieces in egg white mixture, then coat well with cereal mixture; place in pan. Drizzle oil over chicken.
- Bake 15 to 20 minutes or until crisp and chicken is no longer pink in center.
- Meanwhile, cook linguine as directed on package; drain. In 2-quart saucepan, heat pasta sauce over medium heat until hot.
- Place drained linguine on serving platter; top with pasta sauce and chicken. Sprinkle with parsley.
Nutrition Facts : Calories 340, Carbohydrate 37 g, Cholesterol 60 mg, Fat 1, Fiber 7 g, Protein 29 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 4 g, TransFat 0 g
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.
EASY CHICKEN & PARMESAN PASTA
Impress the whole crowd with an effortless recipe, and make this Easy Chicken & Parmesan Pasta. An ideal way to serve four in just 20 minutes, this Easy Chicken & Parmesan Pasta simplifies dinner in the most scrumptious way possible.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook pasta in large saucepan as directed on package; drain. Return to pan.
- Add remaining ingredients; toss lightly.
Nutrition Facts : Calories 490, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 85 mg, Sodium 1310 mg, Carbohydrate 46 g, Fiber 2 g, Sugar 3 g, Protein 36 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
LEMON CHICKEN LINGUINE
A light pasta dish that's also good cold or at room temperature. It's attractive, versatile, and easy to change yield depending on how may you need to feed, so I love it for company with a green salad, asparagus, or fresh green beans.
Provided by MandAs
Categories Chicken
Time 45m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, heat 2 tbsp of the olive oil and the butter. Add onions and garlic. Sauté gently for 1-2 minutes on medium heat.
- Generously season the chicken with salt and pepper, the dried thyme, and red pepper flakes. Add the chicken breasts to the pan and cook completely.
- Remove chicken from the pan.
- Add the juice and zest of the lemons to the pan to deglaze. Combine this with the linguine and remaining olive oil, parsley, and basil. Season with additional salt and pepper to taste.
- Serve pasta topped with the chicken. Parmesan cheese is an excellent addition.
CREAMY CHICKEN ON LINGUINE
Sliced chicken with a creamy onion sauce layered on linguine. Good reheated the next day, too! Serve with garlic toast or bruschetta!
Provided by B. Filoso
Categories Main Dish Recipes Pasta Chicken
Yield 8
Number Of Ingredients 12
Steps:
- In a large saute pan, heat oil, butter and garlic over medium heat. Add chicken and cook until juices run clear. Remove chicken from pan let cool and slice diagonally into long strips. Reserve oil in pan.
- Meanwhile, cook pasta according to directions on package. Drain.
- Reheat oil in pan, add onion and saute, stirring often, until onion is soft but still white. Add bullion cube and water; bring to a boil and simmer uncovered for approximately 10 minutes. Stir in cream, milk, green onions and Parmesan cheese.
- Place pasta in a bowl, layer chicken slices in a decorative pattern over pasta, pour sauce over top of chicken and around pasta. Garnish with parsley or any herbs you desire. Serve immediately.
Nutrition Facts : Calories 523 calories, Carbohydrate 45.4 g, Cholesterol 114.9 mg, Fat 24.8 g, Fiber 2.3 g, Protein 30.4 g, SaturatedFat 13.4 g, Sodium 383.4 mg, Sugar 3.8 g
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 :
CREAMY CHICKEN PESTO LINGUINE
This is an awesome dish - boneless chicken strips cooked in a creamy pesto parmesan sauce and served over linguine.
Provided by Marie
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion and garlic in oil in skillet.
- Season chicken strips with garlic powder and black pepper and add to skillet with onion/garlic mixture.
- When chicken is done, stir in pesto sauce, then add cream and parmesan cheese.
- Cook over medium heat until thickened.
- Drain cooked linguine and serve chicken and sauce over top.
- Sprinkle with additional Parmesan cheese, if desired.
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CHICKEN PARMESAN WITH LINGUINE - COUNTRY AT HEART RECIPES
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5/5 (1)Total Time 1 hrCategory Main CourseCalories 664 per serving
- If you're preparing fresh linguine, you'll want to make and roll the pasta first, then allow it to hang dry until ready to use in step #6.
- To begin, gather all your ingredients and have them close at hand on the counter or table. Grate the mozzarella cheese and set aside until ready to use at the last. Place the plum tomatoes in a large bowl and crush with your hand. Using a meat tenderizing mallet, pound the chicken breasts so that they are 1/4 - 1/2" thick. (I like to place the chicken in a plastic freezer bag to do this, for less mess.)
- On a large plate, mix together flour, seasoned salt, and black pepper. Dredge chicken in the flour mixture.
- Heat oil and butter in a large cast-iron skillet or shallow Dutch oven on medium heat. Cook chicken until golden brown, approximately 4-5 minutes on each side. Depending on the size of the chicken, you may need to do this in multiple steps. Place chicken on a plate or tray and cover to keep warm.
PARMESAN CHICKEN LINGUINE - ROCK RECIPES
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4.7/5 (26)Total Time 40 minsCategory Chicken RecipesCalories 729 per serving
- Cut the chicken breasts into bite sized cubes and lightly season then with salt and pepper and pan fry them in the bacon fat for only a few minutes until fully cooked. Remove the chicken from the pan and then and set aside with the bacon.
- Drain the bacon fat from the pan and add the olive oil and garlic; cook for only a minute to slightly soften the garlic.
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