RECIPE FOR CHICKEN PARMESAN WITH PASTA RECIPES

Steps:

• In a large deep-sided skillet over medium heat, cook bacon until crispy and fat is rendered, 4 to 5 minutes. Using a slotted spoon, transfer bacon to a plate; keep bacon fat in skillet. In a shallow dish, mix together flour, salt, pepper, oregano, onion powder, and garlic powder. Return skillet to medium-high heat. Lightly coat chicken cutlets in flour mixture and add to skillet. Let cook, flipping halfway, until both sides are deeply golden, 4 to 6 minutes per side. Transfer chicken to a plate. Return skillet to medium-low heat. Add oil, panko, Italian seasoning, everything bagel seasoning, salt, pepper, and crushed red pepper flakes. Stirring frequently, cook panko mixture until golden, 5 to 6 minutes. Transfer to a bowl. Return skillet to medium heat and add oil, garlic, pepper, and red pepper flakes, stirring occasionally, until garlic is golden. Add marinara, sugar, and water and bring to a simmer. Add pasta and cook, stirring occasionally, until pasta is al dente and sauce is creamy, about 12 minutes.  Fold in half the mozzarella and Parmesan until melty, then slice cooked chicken on the bias into strips and place on top of pasta. Remove skillet from heat, sprinkle remaining mozzarella and Parmesan on top, cover with lid until melty, about 4 minutes. Garnish with panko topping, cooked bacon, and fresh herbs before serving.

Steps:

• Cook pasta according to package directions. In a large skillet, saute the ham and garlic in oil until garlic is tender. Add the chicken, spinach, artichokes and tomato; cook and stir until heated through. Stir in the sauce and milk; bring to boil. Reduce heat. Drain pasta; stir into sauce and heat through. Sprinkle with Parmesan cheese.