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
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
CHICKEN PARMESAN ZUCCHINI BOATS
Provided by Katie Lee Biegel
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Slice off the ends of the zucchini and cut in half lengthwise. Use a spoon to remove the flesh of the zucchini, then chop the flesh and set aside. Place the zucchini boats on a baking sheet and drizzle with 1 teaspoon of the olive oil. Season lightly with salt and pepper. Bake for 20 minutes.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the ground chicken and cook, using a wooden spoon to break up the chicken, until browned, 8 to 10 minutes. Add the Italian seasoning, garlic, zucchini flesh, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook an additional 2 to 3 minutes. Add 1/2 cup of the sauce and mix well.
- Spoon some of the chicken mixture into each zucchini boat. Top each zucchini boat with some of the remaining marinara, then top with the mozzarella and a sprinkle of Parmesan. Bake until the cheese is bubbly and golden brown, an additional 15 to 20 minutes.
CHEESY ZUCCHINI AND CHICKEN PASTA
This recipe is very versatile, add more or less garlic, add some pepper, stewed tomatoes, whatever floats your boat. This is a very quick meal for us because I always have already cooked pasta and chicken in the freezer, so all I have to do is pull it out and voila! You could also use canned chicken. This is not a real spicy meal, it's a good base recipe and one I know my kids will enjoy as is when I don't feel like listening to them complain and we are all just hungry and tired :)This makes a lot, so we usually have some left over to serve as a side dish on another night.
Provided by pixieglenn
Categories Chicken
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- I usually have the chicken already cooked, but if you don't, cook three breasts of chicken. Put water on for the pasta (again, if you don't already have this in the freezer).
- While those two things are cooking, put the oil in a large skillet, shred the carrots and zucchini. Toss them along with the garlic into the pan and saute.
- By the time the carrots and zucchini are done, your pasta and chicken should be done as well.
- Toss it all together in the skillet along with the sour cream, mozzarella, parmesan, and romano cheeses. Let it sit for a few minutes to let the cheese melt and serve!
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