Chicken Parmesan With Penne Pasta Recipes

Steps:

• Heat a large skillet over medium heat. Pour in olive oil and allow to get hot. Add onion and garlic and stir for 2 minutes. Add crushed tomatoes. Stir in chicken broth, red wine, 1/2 teaspoon garlic powder, onion powder, 1/2 teaspoon oregano, 1/2 teaspoon Italian seasoning, red pepper flakes, salt, pepper, and sugar. Reduce heat to low and simmer, stirring occasionally, until sauce thickens, about 15 minutes. Stir in chopped basil at the last minute.
• Bring a large pot of lightly salted water to a boil while sauce is cooking. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 13 minutes. Drain.
• Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
• Place chicken breasts in a resealable plastic bag and flatten with a meat mallet to 1/4-inch thickness.
• Prepare a breading station with 3 large mixing bowls: Combine flour, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper in the first bowl. Stir together eggs and milk in the second bowl. Combine bread crumbs, 1/4 cup Parmesan cheese, 1 teaspoon oregano, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt in the third bowl.
• Dredge each piece of chicken in flour mixture and shake off excess. Dip into egg mixture and coat with bread crumbs. Repeat steps for remaining chicken and set on a plate.
• Heat about 1 inch canola oil in a large cast iron skillet over medium-high heat until hot but not smoking. Add breaded chicken in batches; cook until golden brown, 1 to 2 minutes per side. Transfer chicken to the baking sheet. Sprinkle the top with mozzarella cheese and 1/4 cup Parmesan cheese.
• Bake in the preheated oven until the chicken reaches an internal temperature of 165 degrees F (74 degrees C) and the cheeses have melted, about 5 minutes. Serve with marinara sauce and rigatoni.

Steps:

• In a deep skillet, fry the bacon until crispy. Remove to a paper towel to drain, then chop.
• In the same skillet, add the chicken and season with salt, pepper, Italian seasoning, and paprika. Cook until no longer pink inside.
• Add the garlic and cook until softened.
• Add spinach and tomatoes and cook until the spinach is wilted.
• Add the cream, Parmesan, an red pepper flakes and bring to a boil.
• Add the penne and bacon, and stir until fully coated in sauce.
• Serve with parsley, Parmesan, and red pepper flakes, if desired.
• Enjoy!

Steps:

• Heat oven to 425°F. Line 15x10x1-inch pan with foil. Brush both sides of chicken with dressing; place in pan. In small bowl, stir melted butter, bread crumbs and 1 tablespoon of the Parmesan cheese until well blended. Sprinkle 1 tablespoon bread crumb mixture on top of each breast. Bake 15 to 18 minutes or until golden brown and juice of chicken is clear when center of thickest part is cut (165°F.)
• Meanwhile, in 3-quart saucepan, cook pasta as directed on package. Drain; return to saucepan.
• In 10-inch nonstick skillet, heat oil over medium-high heat. Add garlic and red pepper flakes; cook 30 seconds, stirring constantly, until tender. Stir in both cans of tomatoes, the broth and 3 tablespoons of the basil. Cook, uncovered, over low heat 15 to 18 minutes, stirring occasionally, until thoroughly heated. Add tomato mixture to pasta; toss to coat.
• Spoon pasta onto serving platter; top with chicken. Garnish with remaining 4 tablespoons Parmesan cheese and 1 tablespoon basil.

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken, onions, carrots and peppers; stir. Cover; simmer 7 min. or until chicken is done, stirring occasionally. Stir in tomatoes; simmer 2 min.
• Drain pasta; place in large bowl. Add chicken mixture; mix lightly. Sprinkle with cheese.

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.

Steps:

• 1. Pound out the chicken breast between to pices of wax paper to about 1/4 inch thick. Salt and pepper. Dip in egg and then coat with Italian seasoning. Fry in butter at a low to medium heat until browned on both sides. Remove from heat and slice about 1 1/2 inch long strips.
• 2. Cook pasta according to directions on package. Drain and put in the bottom of 9x13 baking dish.
• 3. Pour Alfredo sauce (I used Easiest Alfreda Sauce recipe from here) and then Spaghetti sauce over pasta, then chicken and then cheese. Bake at 350 degrees for about 20 minutes until cheese is melted and sauces are bubbling. Serve with garlic bread and salad.

Steps:

• In 5 quart saucepan over medium heat, melt butter; add chicken.
• Cook until no longer pink.
• Add broth; heat to boiling.
• Add uncooked pasta and pepper, stirring to coat pasta with liquid.
• Heat to boiling; reduce heat.
• Cover; simmer 7 minutes, stirring every 2 minutes.
• Add asparagus, continue to cook another 7 minutes or until pasta is tender and most liquid is absorbed.
• Meanwhile, in medium bowl, stir together soup, milk and 1/2 cup parmesan cheese until smooth; stir into chicken mixture.
• Heat until mixture just comes to a boil; sprinkle with remaining cheese.

Steps:

• Spray 2- to 3-quart slow cooker with cooking spray.
• In small shallow bowl, beat egg until foamy. In separate shallow bowl, mix bread crumbs, Parmesan cheese, Italian seasoning, salt and pepper. Dip chicken into egg, then coat evenly with bread crumb mixture; place in cooker. Spread pasta sauce evenly over chicken.
• Cover; cook on Low heat setting 5 to 6 hours.
• Sprinkle Italian cheese blend over top. Cover; cook on Low heat setting 10 minutes longer. Meanwhile, cook and drain pasta as directed on package. Serve chicken with pasta.