PARMESAN BOW TIE PASTA WITH CHICKEN RECIPE: HOW TO MAKE IT
On lazy summer weekends, we like chicken and yellow squash tossed with bow tie pasta. Add extra fresh grated Parmesan for a Sunday touch. —Sarah Smiley, Bangor, Maine
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, cook pasta according to package directions., In a large cast-iron or other heavy skillet, heat 1 tablespoon butter over medium heat. Add chicken; cook and stir until no longer pink, 7-9 minutes. Add 1/4 teaspoon each salt and pepper; remove from pan. In same pan, heat 1 tablespoon butter over medium heat. Add squash; cook and stir until tender, 3-5 minutes. Remove from heat., In a small saucepan, melt remaining 3 tablespoons butter over medium heat. Stir in flour and garlic until blended; gradually whisk in milk. Bring to a boil, stirring constantly until thickened, 1-2 minutes. Remove from heat; stir in cheese and the remaining salt and pepper., Drain pasta; return to pot. Add chicken, squash and sauce; heat through, stirring to combine.
Nutrition Facts : Calories 528 calories, FatContent 16g fat (9g saturated fat), CholesterolContent 77mg cholesterol, SodiumContent 690mg sodium, CarbohydrateContent 64g carbohydrate (7g sugars, FiberContent 4g fiber), ProteinContent 33g protein.
INSTANT POT CHICKEN PARMESAN RECIPE - SKINNYTASTE
This quick and easy Chicken Parmesan is the answer to your weeknight dreams!! And since it's made in the Instant Pot, it's ready in minutes!
Provided by Gina
Categories Dinner
Total Time 23 minutes
Prep Time 5 minutes
Cook Time 3 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Using the sauté function (on low, if possible), heat the oil in the pressure cooker pot. Stir in the garlic and cook until just turning golden, about 2 minutes. Stir in the marinara sauce, 2 tablespoons of the Parmesan, and 1/4 teaspoon pepper.
- Increase the sauté heat to medium.
- Season the chicken with the salt, oregano, and pepper to taste. Nestle the cutlets into the sauce, overlapping as little as possible, then spoon the sauce over to cover the chicken.
- Lock the lid into place and cook on low pressure for 3 minutes. Manually release the pressure.
- Sprinkle the mozzarella and the remaining 1 tablespoon Parmesan evenly over the chicken. Cover the pot with the lid (but don’t lock it on) and let it sit for 4 to 5 minutes to melt the cheese.
- Serve as is or, for deeper flavors and a little bit of crispiness, broil the cheese until golden and bubbling: Heat the broiler with a rack 4 inches from the heat source. Scoop the chicken and sauce into a greased small rimmed baking sheet, trying to keep the cheese on top. Broil until the cheese has browned, 2 to 3 minutes. Sprinkle with basil, if desired.
Nutrition Facts : ServingSize 1 cutlet, Calories 248 kcal, CarbohydrateContent 7.5 g, ProteinContent 29 g, FatContent 11 g, SaturatedFatContent 4.5 g, CholesterolContent 87.5 mg, SodiumContent 621 mg, FiberContent 2 g, SugarContent 3.5 g
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PARMESAN BOW TIE PASTA WITH CHICKEN RECIPE: HOW TO MAKE IT
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Reviews 4.7
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Calories 528 calories per serving
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