Corner- Cutting Chicken Parmesan with SpaghettiPosted: January 12, 2014 | |
Chicken parmesan is one of those enveloping comfort foods. And let me tell you, today I needed some comfort food! It was just one of those days, heck, it’s already been one of those years. It started two days before Christmas and again on Christmas morning with a major plumbing leak in the family room. Next, with the very start of demolition asbestos was detected. That prompted us 1) not being able to use our kitchen (or even enter it) for 48 hours, and then a move-out to a hotel for about 4 days. All of the nights at the hotel, my usual 5:00 a.m. girl slept way past that. When we finally get back into our house all of that changes and girlfriend brought herself into our room at 5:15 this fine Sunday morning. Sometimes there is just not enough coffee in the world. Sometimes one just needs a major food hug. And sometimes one that has been a mite grumpy needs to share that food hug with those that she was grumpy with. In walks my corner-cutting chicken parmesan with spaghetti. The Italians have really got this food hug thing down!
4 oz uncooked spaghetti
2 (14.5 oz) cans unsalted diced tomatoes
1 1/2 Tbs olive oil, divided
6 cloves garlic diced (time saver tip: use jarred minced garlic, such as Spice World)
1/2 tsp kosher salt, divided
3 Tbs finely chopped basil (time saver tip: one of my fave products – Gourmet Garden Basil Paste, it’s amazing!)
4 skinless chicken breast tenders
2 Tbs all-purpose flour
1 tsp garlic powder
1 large egg, lightly beaten
1/2 cup Italian style bread crumbs
1 tsp butter
4 oz shredded mozzarella
Cook pasta according to package directions,omitting salt and fat; drain.
While pasta cooks, empty cans of tomatoes in food processor; process until almost smooth. Heat saucepan over medium-low heat. Add 1½ tsp oil to pan; swirl to coat. Add garlic and cook 1 minute, or until fragrant, stirring occasionally. Add tomatoes and 3/8 tsp salt; cook 15 minutes or until slightly thickened, stirring occasionally. Stir in basil (or basil paste). Toss 1 cup sauce with pasta, keep warm.
While sauce cooks, combine flour, garlic powder, and remaining 1/8 tsp salt in a large ziploc bag. Add tenders one at a time and shake bag to coat. Shake off any excess flour mixture. Place lightly beaten egg in shallow dish. Place Italian bread crumbs in another shallow dish. Dip tenders in egg mixture and then dredge in bread crumbs.
Heat a large nonstick skillet over medium-high heat. Add remaining 1 Tbs oil and butter to pan; swirl until butter melts. Add chicken to pay; cook approximately 4 minutes on each side, or until browned and cooked through. Place chicken on a backing sheet, top with mozzarella. Broil 2 minutes or until cheese melts. Serve over pasta with sauce spooned over chicken.
Wine Pairing Suggestions:
Total time: 45 minutes
*Original Serves-4 recipe
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