Enter this dish.
This one pot meal (yes - even with the pasta! - if you use a cast iron or other oven friendly skillet) is made in a fraction of the time, with much less steps and dishes, but it still incorporates the best parts of chicken parmesan. Salty, crispy breaded chicken; flavorful tomato sauce; cheese; and pasta.
I took a cue from the blogger I got the recipe from and picked up {fried} chicken fingers from my favorite fried chicken spot (Chicken Express, of course!) and just diced those. You could pick up chicken fingers at a restaurant or your grocery deli counter, or use frozen ones.
We both loved this dish! Jason claimed the leftovers for his lunch the next day and I was sad to have not doubled it so I, too, could have more.
*I used my 12 inch cast iron skillet for easy stove to oven use thus eliminating another dish. I covered it with a baking sheet while the pasta cooked since I don't have a lid for it. Worked great!
Chicken Parmesan Baked Pasta
1 (28-oz) can whole {peeled} or diced fire-roasted tomatoes
1 Tbs olive oil
6 garlic cloves, minced
1 tsp minced fresh oregano (or 1/4 tsp dried)
1/8-1/4 tsp crushed red pepper flakes
kosher salt and freshly ground black pepper
2 cups water
1 - 1 1/2 cups low-sodium chicken broth
12 oz. pasta shapes (ziti, penne, etc)
2 oz grated Parmesan cheese (about 1 cup)
4 oz shredded mozzarella cheese (about 1 cup)
1 lb. cooked {breaded} chicken tenders, chopped into bite-sized pieces
1/4 cup chopped fresh basil
Preheat the oven to 475 degrees.
Using your food processor, or an immersion blender in a mixing bowl, pulse the canned tomatoes and their juices until coarsely ground. Set aside.
Cook the oil, garlic, oregano, red pepper flakes, and 1/4 teaspoon of salt in a 12-inch skillet over medium-high heat until fragrant, about 1 minute. Stir in the tomatoes, water, 1 cup of the broth, and the pasta. Bring to a vigorous simmer, cover, and cook until pasta is tender, 15 to 18 minutes, stirring often.
Stir in 3/4 cup of the Parmesan, 1/4 teaspoon of pepper, and the chopped chicken. Taste and adjust the seasonings if needed. If the pasta seems dry, stir in the remaining 1/2 cup of broth. Transfer to a baking dish (or leave it in your cast iron skillet!) and sprinkle with mozzarella and remaining Parmesan. Bake 5 to 10 minutes, or until the cheese is melted and bubbly.
Sprinkle with basil and serve.
Source: Pink Parsley
Mmmm, this sounds delish!
ReplyDeleteLooks yummy! Will have to try it out soon.
ReplyDeleteYour recipes sound so good, I would love to see them in a print friendly form. Thanks so much!!
ReplyDelete