PARMESAN CHEESE PASTA RECIPE RECIPES

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PARMESAN CHEESE SAUCE RECIPE | MYRECIPES



Parmesan Cheese Sauce Recipe | MyRecipes image

This versatile creamy sauce is also great over steamed veggies and multi-grain pasta.

Provided by MyRecipes

Yield Makes about 1 1/4 cups

Number Of Ingredients 7

1 ½ tablespoons butter
2 tablespoons flour
1 cup 1% low-fat milk
½ cup freshly shredded Parmesan cheese
¼ teaspoon salt
¼ teaspoon pepper
1 pinch paprika

Steps:

  • Melt 1 1/2 Tbsp. butter in a medium skillet over medium-high heat. Sprinkle 2 Tbsp. flour into melted butter, whisking constantly. Cook, whisking constantly, 30 seconds to 1 minute or until mixture is golden and lumpy.
  • Gradually whisk in 1 cup 1% low-fat milk, and bring to a boil. Cook, whisking constantly, 1 to 2 minutes, or until thickened.
  • Add 1/2 cup freshly shredded Parmesan cheese, 1/4 tsp. each salt and pepper, and a pinch of paprika, whisking until smooth. Remove from heat, and use immediately.
  • Spicy Cheese Sauce: Prepare Parmesan Cheese Sauce as directed, and whisk in 1 tsp. hot sauce.

CHICKEN PARMESAN PASTA CASSEROLE RECIPE | ALLRECIPES



Chicken Parmesan Pasta Casserole Recipe | Allrecipes image

Perfect for potluck meals, family gatherings, or in a smaller batch, for a winter comfort food meal for the family. Just my take on traditional Chicken Parmesan. I came up with this for my wife's corporate potluck lunch. She wanted Chicken Parmesan, but it was too difficult to feed 20 people the conventional way. Figured a casserole would work just as well. It did!

Provided by RCHEISS

Categories     Chicken Pasta

Total Time 1 hours 55 minutes

Prep Time 20 minutes

Cook Time 1 hours 30 minutes

Yield 10 servings

Number Of Ingredients 12

1 (16 ounce) package uncooked rotini pasta
1 pound skinless, boneless chicken breasts, cut into bite-size pieces
2 cups vegetable oil for frying
2 cups flour
4 eggs, beaten
2 cups Italian seasoned bread crumbs
2 tablespoons garlic powder
1 (16 ounce) package shredded mozzarella cheese, divided
½ cup grated Parmesan cheese
1 ½ (32 ounce) jars marinara sauce
½ cup dry red wine (such as Sangiovese)
½ cup grated Parmesan cheese

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C), and preheat an oven to 350 degrees F (175 degrees C).
  • Place the flour, egg, and bread crumbs in 3 separate bowls. Mix the garlic powder into the bread crumbs. Working in batches, coat the chicken breast in the flour, then dip them in the egg, and finally coat with the bread crumbs. Carefully fry the coated chicken in the hot oil in small batches until golden brown and no longer pink in the center, 3 to 4 minutes. Drain the fried chicken over paper towels.
  • Combine cooked pasta, fried chicken, 1/2 package of mozzarella cheese, and 1/2 cup grated Parmesan cheese in a large bowl. Stir in the marinara sauce. Pour the red wine into the empty marinara sauce jar; cover and shake the jar, and empty the contents into the bowl of pasta. Stir to combine. Spread pasta mixture in a large casserole dish, and cover with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Remove the aluminum foil and sprinkle with the remaining 1/2 package of mozzarella cheese and 1/2 cup of Parmesan cheese. Return to the oven, and continue baking until the cheese has melted, about 30 minutes. Remove from the oven, and allow to rest for 5 minutes before serving. Serve hot.

Nutrition Facts : Calories 1121.9 calories, CarbohydrateContent 92.2 g, CholesterolContent 139.3 mg, FatContent 65.5 g, FiberContent 7.1 g, ProteinContent 38.2 g, SaturatedFatContent 14.8 g, SodiumContent 1490.7 mg, SugarContent 16 g

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