Chicken Parmesan With My Mothers Marinara Sauce And Bucatini Recipes

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JIMMY'S GRANDMA'S TOMATO SAUCE WITH BUCATINI



Jimmy's Grandma's Tomato Sauce with Bucatini image

Provided by Food Network

Categories     side-dish

Time 5h40m

Yield 4 to 6 servings

Number Of Ingredients 12

1 stick (8 tablespoons) unsalted butter
5 cloves garlic, minced
1 large sweet onion, such as Vidalia, finely diced
Two 6-ounce cans tomato paste
Two 28-ounce cans tomato sauce
2 cups low-sodium chicken broth
1/2 cup lightly packed fresh basil leaves
1/2 cup grated Parmesan, plus more for garnish
1 teaspoon sugar
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 pound bucatini, cooked to al dente

Steps:

  • Preheat the oven to 275 degrees F.
  • Place a large roasting pan over 2 burners set to medium heat. Add the butter, garlic and onions and sweat for 6 to 7 minutes. Add the tomato paste and cook for 2 to 3 minutes more. Add the tomato sauce and chicken stock and bring to a simmer. Cover with foil and transfer the pan to the oven for 5 hours, stirring every 30 minutes. (Baking in the oven ensures the sauce cooks down without burning.)
  • Transfer the sauce to a blender along with the basil, Parmesan and sugar, and blend well. Season with salt and pepper. Toss the cooked pasta with the sauce. Serve in shallow bowls, garnished with Parmesan.

BUCATINI WITH CHICKEN MARINARA



Bucatini With Chicken Marinara image

Make and share this Bucatini With Chicken Marinara recipe from Food.com.

Provided by Givmealaf

Categories     Chicken

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

16 ounces bucatini pasta
1/4 cup olive oil
3/4 cup yellow onion, diced
3/4 cup carrot, diced
1/2 cup red bell pepper, diced
1 lb boneless skinless chicken breast, 1 1/2-inch cubes
2 tablespoons fresh garlic, sliced
3/4 cup mixed mushrooms, sliced thick
3/4 teaspoon basil
1 1/2 teaspoons oregano
1/4 teaspoon sage
3/4 teaspoon black pepper
4 1/2 cups chicken stock
1 3/4 cups tomato paste
parmesan cheese (optional)

Steps:

  • To make sauce, heat olive oil in large pot over medium heat. Saute onions, carrots and peppers for 5 minutes.
  • Add chicken and garlic. cook and stir for 10 minutes.
  • Add mushrooms, chicken stock and all of the spices.
  • When the sauce begins to boil, stir in tomato paste until smooth.
  • When sauce begins to boil again, reduce heat to a simmer and cook 20 minutes or until sauce has reached a medium-thin consistency.
  • Meanwhile, cook pasta to al dente and drain.
  • Pour hot sauce over hot pasta.
  • Garnish with Parmesan cheese if desired.

Nutrition Facts : Calories 596.8, Fat 14.7, SaturatedFat 2.6, Cholesterol 53.8, Sodium 965, Carbohydrate 82.4, Fiber 6.7, Sugar 16.2, Protein 34.5

MY CHICKEN PARMESAN



My Chicken Parmesan image

My Italian husband says this is his absolute favorite dinner. Parmesan-coated chicken swimming in a pool of pasta and sauce with a blanket of melted shredded Italian-blend cheese over all.

Provided by janice tofuri

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 4

Number Of Ingredients 18

½ cup all-purpose flour
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon ground cayenne pepper
6 chicken breast tenderloins
1 egg
1 tablespoon half-and-half
1 cup seasoned bread crumbs
½ cup panko bread crumbs
½ cup grated Parmesan cheese
1 tablespoon minced fresh flat-leaf parsley
2 tablespoons olive oil
3 quarts water
1 tablespoon salt
6 ounces angel hair pasta
1 ½ cups prepared marinara sauce, divided
3 ounces shredded Italian cheese blend

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
  • Combine flour, 1/2 teaspoon salt, garlic powder, black pepper, and cayenne pepper in a resealable plastic bag. Place chicken tenderloins into flour mixture, seal the bag, and shake to coat.
  • Beat egg and half-and-half thoroughly in a shallow bowl. Mix seasoned break crumbs, panko crumbs, Parmesan cheese, and parsley in another bowl. Dip floured chicken tenderloins into beaten egg, let excess egg drip off, then press chicken into crumb mixture to coat. Let chicken stand for 10 minutes to set coating.
  • Heat olive oil in a large skillet over medium heat; cook chicken tenderloins until the juices run clear, chicken is no longer pink inside, and coating is golden brown, about 5 minutes per side.
  • Bring water and 1 tablespoon salt to a boil in a large pot; stir angel hair pasta into boiling water. Cook pasta, stirring occasionally, until cooked through, about 5 minutes. Drain.
  • Pour 3/4 cup marinara sauce into prepared baking dish; top sauce with cooked angel hair pasta. Pour remaining 3/4 cup sauce over pasta and arrange chicken tenderloins over sauce. Sprinkle Italian cheese blend over chicken.
  • Bake in the preheated oven until cheese topping is melted and bubbling, about 10 minutes.

Nutrition Facts : Calories 695 calories, Carbohydrate 79.6 g, Cholesterol 121.4 mg, Fat 24.6 g, Fiber 5.9 g, Protein 40.8 g, SaturatedFat 8.6 g, Sodium 3504.4 mg, Sugar 11.1 g

KITTENCAL'S EASY SKILLET CHICKEN PARMESAN MARINARA



Kittencal's Easy Skillet Chicken Parmesan Marinara image

This is an easy dish to make and so delicious! use you own favorite marinara sauce for this, Classic Fire Roasted Tomato and Garlic Pasta sauce works well for this ---all amounts may be adjusted to taste, this may also be made using skin on chicken pieces with cooking time increased Fire Roasted Tomato and Garlic Pasta Sauce --- serve with garlic bread and a side salad --- see my recipe#105726

Provided by Kittencalrecipezazz

Categories     Chicken Breast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 6

3 tablespoons oil
6 boneless skinless chicken breasts
salt & freshly ground black pepper
1 (24 ounce) jar prepared marinara sauce
6 tablespoons fresh grated parmesan cheese, divided
1 1/2 cups shredded mozzarella cheese

Steps:

  • Season the chicken with salt and pepper.
  • Heat oil in a 12-inch skillet over medium-high heat.
  • Add in the chicken and brown well on both sides (about 10-12 minutes).
  • Stir in the sauce and 4 tablespoons Parmesan cheese; reduce the heat to medium-low, cover and cook until the chicken is cooked through (about 25 minutes).
  • Sprinkle the mozzarella cheese over the top the remaining 2 tablespoons Parmesan cheese; allow to stand until the cheese has melted.
  • Delicious!

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