Cheezy Chicken Parmesan With Zucchini Pasta Recipes

CHICKEN PARMESAN WITH ZUCCHINI PASTA

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.

CHEESY ZUCCHINI AND CHICKEN PASTA

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!

CHEEZY CHICKEN PARMESAN WITH ZUCCHINI "PASTA"

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.

CHEESY LEMON-CHICKEN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes, adding frozen peas during the last 2 minutes of cooking time. Drain pasta and peas, reserving 1 cup cooking liquid.
• While the pasta is cooking, heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and onion; cook until mushrooms are brown, 5 to 7 minutes.
• Season chicken with salt and pepper. Cook in the same skillet over medium-high heat until browned and no longer pink, 7 to 10 minutes. Add the mushrooms back to the skillet. Add cream cheese, lemon juice, and lemon zest; stir until cream cheese is melted. Remove from heat.
• Fold in Parmesan and Pecorino Romano cheeses, then parsley. Toss with pasta and peas, adding reserved cooking liquid as necessary to make a sauce.