No Boil Chicken Parmesan Pasta Recipes

NO-BOIL CHICKEN PARMESAN PASTA RECIPE

Steps:

• No-Boil Method: Place the dried pasta in a large bowl. Add a generous spoonful of salt and fill the bowl with very hot tap water. Stir well, then allow the pasta to soak for 20 minutes. (You can also boil the pasta according to package instructions.)
• Meanwhile, preheat the oven to 350 degrees F. Set out a large 9X13 inch baking dish. (Or make a one-pot version, using an XL oven-proof skillet.)
• Set a large skillet over medium heat. Add 2 tablespoons butter. Once melted, add the onions and garlic. Sauté for 2 minutes. Then add in the chicken pieces and Italian seasoning. Sprinkle generously with salt and pepper. Stir and cook the chicken for 3-5 minutes.
• Stir in the marinara sauce and chopped basil. Turn off the heat.
• Drain the pasta. Dump the pasta in the baking dish. Then stir in the marinara and 2 cups of shredded mozzarella. Spread the pasta out in an even layer. (This can all be done in a large oven-proof skillet.)
• Sprinkle the remaining mozzarella and the parmesan over the top of the pasta.
• Melt the remaining 2 tablespoons of butter and toss it with the panko breadcrumbs. Then sprinkle the panko over the top of the pasta dish.
• Bake for 30 minutes, until the edges are bubbly and the top is golden.

PARMESAN CHICKEN PENNE

Steps:

• Heat oil in a large saucepan over medium-high heat. Add chicken and cook for 5 minutes, stirring occasionally, until browned. Add garlic; cook and stir for 30 seconds.
• Stir in the soup and broth; mix well. Stir in the penne and bring to boil. Reduce heat to medium. Cook, uncovered, stirring occasionally, for 15 minutes.
• Stir in peas. Cook 3 minutes or until the penne is tender and the chicken is cooked through. Sprinkle with cheese and basil.

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.