Chicken Parmesan With Spaghetti Recipe

Name: Chicken Parmesan With Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces uncooked spaghetti; 2 (14.5-ounce) cans unsalted petite-diced tomatoes, drained; 1 1/2 tablespoons olive oil, divided; 1/4 teaspoon crushed red pepper; 6 garlic cloves, thinly sliced; 1/2 teaspoon kosher salt, divided; 3 tablespoons finely chopped fresh basil; 2 (8-ounce) skinless, boneless chicken breast halves; 2 tablespoons all-purpose flour; 1 teaspoon garlic powder; 1 large egg, lightly beaten; 1/2 cup panko (Japanese breadcrumbs); 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup); 1 teaspoon butter; 2 ounces part-skim mozzarella cheese, thinly sliced; Torn basil leaves (optional)

Servings: persons

4 ounces uncooked spaghetti
2 (14.5-ounce) cans unsalted petite-diced tomatoes, drained
1 1/2 tablespoons olive oil, divided
1/4 teaspoon crushed red pepper
6 garlic cloves, thinly sliced
1/2 teaspoon kosher salt, divided
3 tablespoons finely chopped fresh basil
2 (8-ounce) skinless, boneless chicken breast halves
2 tablespoons all-purpose flour
1 teaspoon garlic powder
1 large egg, lightly beaten
1/2 cup panko (Japanese breadcrumbs)
1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)
1 teaspoon butter
2 ounces part-skim mozzarella cheese, thinly sliced
Torn basil leaves (optional)

1
Preheat broiler to high.
2
Cook pasta according to package directions, omitting salt and fat; drain.
3
While pasta cooks, place tomatoes in a food processor; process until almost smooth. Heat a saucepan over medium-low heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add pepper and garlic; cook 1 minute or until fragrant, stirring occasionally. Add tomatoes and 3/8 teaspoon salt; cook 15 minutes or until slightly thickened, stirring occasionally. Stir in chopped basil. Toss 1 cup sauce with pasta; keep warm.
4
While sauce cooks, split each chicken breast half horizontally to form 2 cutlets (4 total). Combine flour, garlic powder, and remaining 1/8 teaspoon salt. Sprinkle tops of cutlets with half of flour mixture; pat evenly onto cutlets. Turn cutlets over. Sprinkle with remaining flour mixture; pat onto cutlets. Shake off any excess flour. Place egg in a shallow dish. Combine panko and Parmigiano-Reggiano in another shallow dish. Dip cutlets in egg; dredge in panko mixture.
5
Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil and butter to pan; swirl until butter melts. Add chicken to pan; cook 4 minutes on each side or until browned and done. Place chicken on a baking sheet; top evenly with mozzarella. Broil 2 minutes or until cheese melts.
6
Arrange about 1/2 cup pasta mixture on each plate; top each with 1 cutlet and about 3 tablespoons remaining sauce. Sprinkle with torn basil, if desired.

554

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 ounces uncooked spaghetti, 2 (14.5-ounce) cans unsalted petite-diced tomatoes, drained, 1 1/2 tablespoons olive oil, divided, 1/4 teaspoon crushed red pepper, and more.

Yes, Chicken Parmesan With Spaghetti falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Parmesan With Spaghetti

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