Parma Rosa Chicken Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Line a baking sheet with parchment paper.
• Place 2 cups Parmesan cheese into a shallow bowl.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in penne and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• Dip chicken breasts into the beaten egg whites.
• Press chicken into Parmesan cheese in shallow bowl to coat both sides.
• Gently toss between your hands so any cheese that hasn't stuck can fall away. Place the chicken on prepared baking sheet.
• Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Meanwhile, heat Alfredo sauce, diced tomatoes, tomato sauce, and red pepper flakes in a large saucepan over low heat. Allow to simmer while you finish the remaining steps.
• Heat a large skillet over medium high heat; cook and stir mushrooms and spinach until mushrooms are tender, about 5 minutes.
• Stir vegetables into the sauce.
• Place the penne pasta into a serving bowl; slice chicken breasts and arrange over the pasta.
• Pour sauce over the pasta and chicken, and sprinkle remaining 1 cup Parmesan cheese on top.

Steps:

• Cook the pasta according to the package directions; drain and rinse with cold water, then set aside.
• Meanwhile, sprinkle the chicken with 2 teaspoons jerk seasoning.
• Heat a grill pan over medium-high heat. Coat the grill pan with 1 tablespoon oil. Add the chicken and cook on one side until browned, about 5 minutes. Turn the chicken over and sprinkle with the brown sugar. Cook until the chicken registers 165 degrees F when a thermometer is inserted in the thickest portion, 6 to 8 minutes more. Remove the chicken from the pan, and let rest 10 minutes before slicing into thin strips.
• Add the bell peppers to the grill pan. Cook until tender, 4 to 5 minutes. Remove the peppers from the pan and set aside.
• Melt the butter and remaining tablespoon vegetable oil in a large skillet. Add the garlic and cook until fragrant and tender. Add the sauce powder and flour and whisk until incorporated. Reduce the heat, then slowly whisk in the half-and-half. Simmer until the mixture begins to thicken, 3 to 4 minutes. Remove from the heat, then stir in the Parmesan and remaining teaspoon jerk seasoning.
• Add the pasta, chicken and peppers to the sauce and toss until combined. Divide the pasta among serving bowls and garnish with green onions and extra Parmesan.

Steps:

• Pre-heat oven to 345 degrees.
• Spray baking dish with butter flavored cooking spray.
• In sauce pan, mix sauce mix, milk, 1/4 c parmesan cheese, mozzarella cheese, and butter. Cook on medium heat until cheese and butter are melted, stirring often.
• When everything is melted, add wine and stir over heat until mixed.
• Reduce heat to low.
• Arrange chicken in baking dish, and spoon sauce over chicken, using just enough to cover the chicken breasts. (Leave the rest of the sauce in the pan on low heat, covered, and stir ocassionally while chicken bakes).
• Arrange bell peppers on top of chicken.
• Cover baking dish with aluminum foil and bake at 375 degrees for 30 minutes.
• After 30 minutes, add cooked noodles to remaining sauce and stir to coat noodles. Spoon noodles around and over chicken and top with 1 oz grated cheese.
• Return to oven for 5 minutes or until chicken is completely cooked.
• After taking out of oven, leave dish to sit for a couple minutes for sauce to thicken.

Steps:

• Put all ingredients in the crock pot.
• Cook for 7 hours on low, or 4-5 hours on high.
• The chicken will fall apart.
• I cooked some penne pasta and used the sauce over the noodles.
• It is delicious!

Steps:

• In a large heavy saucepan, heat olive oil, then add the garlic cloves (whole so they add a "gentle" garlic flavor).
• Add the tomatoes, salt and pepper. Cover and cook tomatoes until they're soft and collapsed (about 10 min.). If the skins bother you, then fish them out.
• Uncover and cook, stirring often, until the mix is very smooth. Add water, if needed, to keep sauce from sticking to the pot. Stir in cream slowly, then add sugar (or carrot), if needed. (Taste it. The sweet carrot/sugar tempers the acidic tomatoes. You'll know if you need to add sugar if the sauce is really tart.).
• Simmer the sauce a bit for the cream to become incorporated. Add water, if needed, to bring the sauce to desired consistency.

Steps:

• Prepare the chicken: In a medium bowl, combine jerk seasoning, 1 tablespoon olive oil, garlic powder and smoked paprika. Add chicken and toss to coat. Cover bowl with plastic wrap and let sit in the refrigerator for 2 hours or up to 24 hours. Pull chicken out about 1 hour before cooking, so it comes to room temperature.
• Heat oven to 400 degrees. Heat the remaining 1 tablespoon olive oil in a cast-iron skillet over medium. Add the chicken to the skillet, and sear chicken on both sides until browned, about 3 minutes per side.
• Once chicken is seared, transfer the skillet to the oven and roast chicken until internal temperature reaches 165 degrees, 15 to 20 minutes. Transfer to a cutting board, let rest for about 10 minutes, and slice on a bias.
• As chicken roasts, prepare the pasta: Set a pot of well-salted water to a boil over high heat. Add the pasta, and cook according to the package instructions. Drain and set aside.
• Add 2 tablespoons oil to a heavy pot set over medium, and sauté bell peppers with green onions until peppers are barely softened, about 4 minutes. Add the minced garlic and cook until it's fragrant, about another minute.
• Add the 1/4 cup jerk seasoning to the pot and combine. Add the thyme and pierced pepper. Add heavy cream and vegetable stock and bring to a simmer. Mix in the Parmesan, then add pasta.
• Top with the jerk chicken, and garnish with green onions. Serve hot.

Steps:

• Sprinkle chicken with Italian seasoning. Heat oil and add chicken and brown, turning occasionally, about 5 minutes. Place chicken in baking dish. In same skillet prepare the pasta sauce according to package directions with milk and butter. Pour half of sauce over chicken; top with tomatoes, cheese and remaining sauce. Cover and bake in 375 oven for 10 minutes or until chicken is tender and cheese melts.