Chicken Parmesan With Linguine Recipes

CHICKEN PARMESAN WITH LINGUINE

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.

LINGUINE WITH PARMESAN CHICKEN AND ARTICHOKES

Steps:

• Add 8 cups water and 2 teaspoons salt to a large pot and bring to a boil. Add the pasta to the boiling water and cook until al dente according to the package directions. Drain and keep warm.
• Put the flour, Parmesan, garlic powder, 1 teaspoon salt and 1/4 teaspoon pepper in a shallow dish and mix well. Coat the chicken cutlets lightly in the mixture, shaking off excess.
• In a large skillet, heat 2 tablespoons of the oil over medium heat. Add the chicken in batches if needed and cook until golden brown and cooked through, 2 to 4 minutes per side; add another tablespoon of oil to the skillet if necessary to cook all of the cutlets. Transfer to a dish and set aside.
• Add the broth and garlic to the same skillet and cook for 2 to 3 minutes until it comes to a boil. Gently stir in the artichokes, capers and tomatoes, bring to a light boil, lower the temperature and cook until the artichokes are heated through, 1 to 2 minutes. Stir in the butter and parsley. Season with salt and pepper.
• Serve the chicken over the pasta and spoon on the sauce. Sprinkle with Parmesan.

CHICKEN PARMESAN WITH SPAGHETTI

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

Steps:

• Heat oven to 375 degrees F (190 degrees C).
• Pour sauce into 13x9-inch baking dish sprayed with cooking spray. Stir in 1/4 cup (4 Tbsp.) Parmesan. Add chicken; turn to evenly coat both sides of each breast with sauce. Cover.
• Bake 30 minutes or until chicken is done (165 degrees F). Meanwhile, cook spaghetti as directed on package, omitting salt.
• Top chicken with remaining cheeses; bake, uncovered, 5 minutes or until mozzarella is melted.
• Drain spaghetti. Serve topped with chicken and sauce.

SPAGHETTI CHICKEN PARMESAN

Steps:

• In a shallow bowl, combine bread crumbs, 1/4 cup Parmesan cheese, 1 teaspoon oregano, basil, salt and pepper. In another shallow bowl, combine egg and water. Dip chicken in egg mixture, then coat with crumb mixture. , In a large skillet, melt butter over medium heat. Add chicken; cook until a thermometer reads 165°, 5-7 minutes on each side. , Meanwhile, in a large saucepan, combine spaghetti sauce, garlic salt and remaining 1/2 teaspoon oregano. Cook over medium heat until heated through. Spoon over chicken; sprinkle with mozzarella cheese and remaining Parmesan cheese. Serve with pasta.

SIMPLE CHICKEN PARMESAN

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.

CREAMY CHICKEN ON LINGUINE

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.

CHICKEN PARMESAN WITH LINGUINE AND BROCCOLI

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.

CHICKEN PARMESAN IN CREAM SAUCE

Steps:

• Pat chicken tenders dry with paper towels and season lightly with salt and pepper.
• Place flour on a shallow plate. Place beaten eggs into a shallow bowl. Combine grated Parmesan cheese, Italian-seasoned panko crumbs, and 1 teaspoon smoked paprika, and place on a second shallow plate.
• Cover a dinner plate or platter with parchment paper.
• Dip each lightly seasoned chicken breast tender in flour, shaking off the excess. Next, dip in beaten egg, and hold the tender over the eggs to allow excess to drip back into the bowl. Place each tender on the panko mixture. With dry fingers, scoop panko mix over the tender, patting the crumbs in. Place on the parchment-covered plate.
• Repeat with remaining chicken tenders, until all tenders are breaded with flour, egg, and panko mix.
• Melt 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium heat until butter is bubbling. Add tenders, 1 at a time, being careful not to crowd the skillet. You may need to cook chicken in 2 batches. Cook until breading is browned and chicken is no longer pink in the center and the juices run clear, 3 to 4 minutes per side, being careful not to burn the breading.
• Turn tenders when the crust is nicely browned and continue cooking until an instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Adjust heat down a notch or two, if the crust is getting too brown, and add a bit more oil or butter, if the skillet looks dry. Remove cooked chicken to a cooling rack.
• Add garlic to the skillet, and stir until garlic is fragrant, 30 to 45 seconds. Deglaze skillet with white wine, stirring up all the browned bits from the bottom of the skillet. Season Italian herb seasoning blend and red pepper flakes.
• Stir in cream and heat over medium high. Bring sauce to a boil, stirring frequently, and adjust flavor with salt and pepper, if needed. Allow sauce to bubble until desired consistency is achieved, 3 to 4 minutes.
• Return cooked chicken tenders to the skillet and warm in the sauce, about 1 minute.
• Garnish with fresh parsley.