Chicken Parmesan with Spaghetti

Chicken Parmesan with Spaghetti Recipe
Photo: Jason Wallis; Styling: Missie Neville Crawford

 

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.

Yield:

Serves 4

Recipe from

Recipe Time

Hands-on: 45 Minutes
Total: 45 Minutes

Nutritional Information

Calories 460
Fat 14.8 g
Satfat 5 g
Monofat 6.5 g
Polyfat 1.6 g
Protein 38.3 g
Carbohydrate 40.7 g
Fiber 2.5 g
Cholesterol 136 mg
Iron 2.8 mg
Sodium 634 mg
Calcium 247 mg

Ingredients

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

Preparation

1. Preheat broiler to high.

2. Cook pasta according to package directions, omitting salt and fat; drain.

3. 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.

4. 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.

5. 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.

6. 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.

Note:

Ann Taylor Pittman,

January 2014
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