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Chicken Parmesan Pasta

Chicken Parmesan Pasta

Nutritional Information (Per Serving): Calories: ~650 Protein: ~45g Carbohydrates: ~65g Fat: ~20g
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Ingredients
  

  • For the Tomato Sauce:
  • 2 tablespoons extravirgin olive oil
  • 2 medium garlic cloves peeled and crushed
  • 1 28ounce can crushed tomatoes
  • ½ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • ¼ teaspoon sugar
  • Salt and freshly ground black pepper to taste
  • For the Pasta:
  • 8 ounces spaghetti or linguine
  • For the Chicken Cutlets:
  • 2 large boneless skinless chicken breasts (6 to 8 ounces each), halved crosswise
  • 1 large egg
  • ½ cup dry bread crumbs
  • Freshly ground black pepper to taste
  • ¼ cup extravirgin olive oil
  • ½ cup grated partskim mozzarella cheese
  • ¼ cup grated Parmesan cheese plus more for serving

Instructions
 

  • Step 1: Prepare the Tomato Sauce
  • In a large saucepan, heat the olive oil over mediumhigh heat.
  • Add the crushed garlic cloves and cook until they start to sizzle.
  • Stir in the crushed tomatoes, dried basil, oregano, sugar, salt, and black pepper.
  • Bring the sauce to a gentle simmer and let it cook for about 10 to 12 minutes until it thickens slightly.
  • Cover and keep warm. (Note: This recipe makes extra sauce—store half for another meal!)
  • Step 2: Cook the Pasta
  • Bring a large pot of salted water to a boil.
  • Add spaghetti or linguine and cook according to package directions (usually about 12 minutes) until al dente.
  • Drain and set aside, keeping warm.
  • Step 3: Prepare the Chicken Cutlets
  • Place the chicken pieces between two sheets of plastic wrap.
  • Using a mallet or heavy pan, pound the chicken to about ¼inch thickness.
  • In a shallow dish, beat the egg until well blended.
  • In another dish, season the bread crumbs with black pepper.
  • Step 4: Bread and Fry the Chicken
  • Preheat the oven broiler to high and set a rack 4 to 5 inches from the heat source.
  • Dip each chicken cutlet into the beaten egg, then coat evenly with the seasoned bread crumbs.
  • Place breaded cutlets on a wire rack over a cookie sheet (this helps the breading stay crisp).
  • In a 12inch skillet, heat ¼ cup olive oil over mediumhigh heat until shimmering.
  • Fry each cutlet for about 5 minutes per side, or until golden brown and fully cooked.
  • Transfer the fried cutlets to a clean wire rack on a baking sheet.
  • Step 5: Broil the Chicken with Cheese
  • Top each cutlet with mozzarella and Parmesan cheese.
  • Broil for 2 to 3 minutes until the cheese is melted and golden brown in spots.
  • Step 6: Assemble and Serve
  • Divide the pasta onto 4 plates.
  • Place a chicken cutlet on top of each portion of pasta.
  • Spoon 2 to 3 tablespoons of tomato sauce over each chicken cutlet.
  • Drizzle additional sauce over the pasta, if desired.
  • Serve with extra Parmesan cheese at the table.

Notes

Serving Suggestions
Pair this Chicken Parmesan Pasta with a side of garlic bread, a fresh Caesar salad, or roasted vegetables.
Tips & Variations
Crispier Chicken: Let the breaded chicken rest for 5 minutes before frying to help the coating stick.
Baked Option: Instead of frying, bake breaded cutlets at 400°F (200°C) for 20 minutes, flipping halfway.
Extra Flavor: Add red pepper flakes or fresh basil to the sauce for extra heat and aroma.