Chicken With Parmesan Noodles Recipes

SIMPLE CHICKEN PARMESAN

Steps:

• In a large saucepan, heat garlic and 2 Tbs. oil over medium-high heat until garlic starts to sizzle. Stir in tomatoes, basil, oregano, sugar, a pinch of salt and a few grinds of pepper. Bring to a simmer; simmer until sauce thickens a bit and flavors meld, 10 to 12 minutes. Cover and keep warm. (Remember, this makes twice the amount of sauce you need, so put aside half for another meal.)
• Put chicken pieces between two sheets of plastic wrap and pound, using your fists or a heavy pan, until the cutlets are about 1/4-inch thick.
• Bring 2 quarts of salted water to a boil in a large soup kettle.
• In a pie pan, beat egg until well-blended. In another pie pan, mix bread crumbs and more black pepper. Preheat broiler.
• Working one cutlet at a time, dip both sides of each in beaten egg, then in bread crumbs. Put cutlets on a wire rack set over a cookie sheet (this step helps breading stay put).
• Heat remaining 1/4 cup oil over medium-high heat in a 12-inch skillet. When oil starts to shimmer, add cutlets and saute until golden brown on each side, about 5 minutes total. Wash and dry the wire rack and return to cookie sheet. As the cutlets saute, cook pasta in boiling water according to package directions.
• Transfer cutlets to clean wire rack over cookie sheet. Top each with a portion of the cheeses. Broil cutlets, 4 to 5 inches from heat source, until cheese melts and is spotty brown.
• Drain pasta. Put a cutlet and a portion of pasta on each of 4 plates. Spoon 2 or 3 tablespoons of sauce over part of each cutlet, then sauce the pasta as desired. Serve with extra Parmesan.

SIMPLY PARMESAN CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl mix together the bread crumbs, Italian seasoning and Parmesan cheese. Dip chicken breasts in egg, then in bread crumb mixture to coat. Place coated chicken in a 9x13 inch baking dish.
• Bake in the preheated oven for 30 to 35 minutes or until juices run clear, turning over chicken 5 minutes before removing from oven.

SPAGHETTI CHICKEN PARMESAN

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.

PARMESAN BOW TIE PASTA WITH CHICKEN

Steps:

• In a 6-qt. stockpot, cook pasta according to package directions., In a large cast-iron or other heavy skillet, heat 1 tablespoon butter over medium heat. Add chicken; cook and stir until no longer pink, 7-9 minutes. Add 1/4 teaspoon each salt and pepper; remove from pan. In same pan, heat 1 tablespoon butter over medium heat. Add squash; cook and stir until tender, 3-5 minutes. Remove from heat., In a small saucepan, melt remaining 3 tablespoons butter over medium heat. Stir in flour and garlic until blended; gradually whisk in milk. Bring to a boil, stirring constantly until thickened, 1-2 minutes. Remove from heat; stir in cheese and the remaining salt and pepper., Drain pasta; return to pot. Add chicken, squash and sauce; heat through, stirring to combine.

PARMESAN CHICKEN NOODLE SOUP

Steps:

• Heat the oil in a large saucepan over medium heat. Add the fennel, carrot, onion, garlic, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender, about 8 minutes.
• Add the broth and bring to a boil. Reduce the heat to a simmer and stir in the pasta. Cook until the pasta is just tender, about 7 minutes.
• Add the chicken and simmer until heated through. Remove from the heat and stir in the Parmesan and parsley. Season with additional salt and pepper and sprinkle with more Parmesan.

PEPPERONI CHICKEN ITALIANO WITH PARMESAN NOODLES

Steps:

• In a small shallow dish beat together milk and egg, set aside.
• In a medium sized shallow dish, combine 1/2 cup flour, 2 1/2 Tablespoons parmesan cheese, 1 1/2 teaspoons powdered mustard, and garlic powder, set aside.
• Pound chicken breasts until 1/4 inch thickness is reached.
• Dip chicken into egg/milk wash coating both sides.Then dredge chicken into flour mixture, making sure both sides of chicken are completely covered.
• In skillet large enough to hold both pieces, heat oil over medium heat, until hot but not smoking.
• Add chicken and cook on both sides until golden brown.
• Remove chicken from pan and keep warm.
• In same skillet, mix together soup, milk, 2 Tablespoons parmesan cheese, and 1/2 teaspoon powdered mustard.
• Return chicken to pan, making sure both sides of chicken are coated with soup mixture.
• Top each piece of chicken with equal amounts sliced pepperoni.
• Cover and simmer for 20 minutes or until heated through.
• While chicken is simmering, cook noodles.
• After noodles are cooked, drain and divide equally among two plates.
• Top each plate of noodles with a pepperoni topped chicken breast.
• Enjoy :).

CHICKEN WITH PARMESAN NOODLES

Steps:

• Cook pasta according to package directions.
• Meanwhile, in 12-inch skillet cook carrots in 1 tablespoon butter over medium heat for about 3 minutes.
• Cut chicken in 1-inch cubes. Add chicken; cook and stir 4 to 5 minutes or until no pink remains in chicken. Add pesto, toss to coat.
• Drain pasta. Return to pot; toss with remaining butter. Serve with chicken mixture. Sprinkle with Parmesan cheese and ground black pepper. Drizzle with olive oil; top with basil (optional).
• Note: I used boneless, skinless chicken thighs instead of breasts, because I thought the breasts might come out too dry and I prefer thighs in most recipes. I couldn't find fresh angel hair pasta, so I used dry whole wheat angel hair pasta instead. Also, if you have a food processor, use it to slice the carrots thin, made the job quick and easy. Homemade pesto is a plus, I have plenty in the freezer, I'm not familiar with store-bought brands but it would make the job faster if you don't have any on hand. The house smelled heavenly, we almost made complete pigs out of ourselves!