CHICKEN PARMIGIANA WITH SPAGHETTI RECIPES

CHICKEN PARMESAN WITH SPAGHETTI RECIPE | MYRECIPES

Chicken Parmesan with Spaghetti Recipe | MyRecipes image

To save time and effort, boil the broccoli rabe first, scoop it out with a slotted spoon, and cook the pasta in the same pot of boiling water.

Provided by Ann Taylor Pittman

Total Time 45 minutes

Yield Serves 4

Number Of Ingredients 16

Ingredients

4 ounces uncooked spaghetti
2 (14.5-ounce) cans unsalted petite-diced tomatoes, drained
1?½ tablespoons olive oil, divided
¼ teaspoon crushed red pepper
6 garlic cloves, thinly sliced
½ 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
½ 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)

Steps:

Preheat broiler to high.
Cook pasta according to package directions, omitting salt and fat; drain.
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.
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.
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.
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.

Nutrition Facts : Calories 460 calories, CarbohydrateContent 40.7 g, CholesterolContent 136 mg, FatContent 14.8 g, FiberContent 2.5 g, ProteinContent 38.3 g, SaturatedFatContent 5 g, SodiumContent 634 mg

SPAGHETTI CHICKEN PARMESAN RECIPE: HOW TO MAKE IT

Spaghetti Chicken Parmesan Recipe: How to Make It image

"I like to make this yummy recipe when I have extra spaghetti sauce on hand," comments Margie Eddy from Ann Arbor, Michigan. "The herbed coating on the tender chicken gets nice and golden," she adds.

Provided by Taste of Home

Categories Dinner

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1/2 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese, divided
1-1/2 teaspoons dried oregano, divided
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1 large egg
1 tablespoon water
4 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons butter
2 cups meatless spaghetti sauce
1/2 teaspoon garlic salt
1 cup shredded part-skim mozzarella cheese
Hot cooked spaghetti

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.

Nutrition Facts : Calories 479 calories, FatContent 20g fat (10g saturated fat), CholesterolContent 182mg cholesterol, SodiumContent 1818mg sodium, CarbohydrateContent 24g carbohydrate (10g sugars, FiberContent 3g fiber), ProteinContent 50g protein.

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