Chicken Parmesan Pasta Toss Recipes

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CHICKEN PARMESAN PENNE PASTA TOSS



Chicken Parmesan Penne Pasta Toss image

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

1 lb whole wheat penne
3 tablespoons olive oil
1 lb boneless skinless chicken breast, chopped into bite-size pieces (could use boneless and skinless chicken thighs)
2 teaspoons poultry seasoning
fresh ground black pepper
salt, to taste
3 garlic cloves, finely chopped
1 large red onion, chopped
2 pints grape tomatoes
2 cups basil, chopped
3 cups baby arugula or 3 cups Baby Spinach, roughly chopped
1 cup parmigiano-reggiano cheese, shredded

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.

SIMPLE CHICKEN PARMESAN



Simple Chicken Parmesan image

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

2 medium garlic cloves, peeled and crushed
2 tablespoons extra-virgin olive oil
1 (28 ounce) can crushed tomatoes (quality varies dramatically; I prefer Redpack, Progresso and Muir Glen brands)
½ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon sugar
Salt and freshly ground pepper, to taste
2 large boneless, skinless chicken breasts (6 to 8 ounces each), halved crosswise
1 large egg
½ cup dry bread crumbs
8 ounces spaghetti or linguine
¼ cup extra-virgin olive oil
½ cup grated part-skim mozzarella cheese
¼ cup grated Parmesan cheese, plus extra for passing at the table

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

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