ITALIAN CHICKEN
This easy baked Italian chicken with tomatoes and vegetables is roasted in the oven with a zesty Italian marinade. Healthy + only ONE pan!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 55m
Number Of Ingredients 12
Steps:
- Cover a large cutting board with a sheet of plastic wrap, lay the chicken on top, then stretch a second sheet of plastic wrap across the top. Lightly pound the chicken breasts to an even 1/2-inch thickness (this will help them cook more quickly and evenly). Uncover the chicken and discard the plastic.
- Sprinkle the chicken with 1/2 teaspoon kosher salt and place in a large ziptop bag.
- In a large measuring cup or mixing bowl, whisk together the olive oil, balsamic vinegar, Italian seasoning, garlic powder, black pepper, and remaining 1/2 teaspoon salt.
- Pour half of the mixture into the ziptop bag (watch for spills). Seal the bag, removing as much air as possible. Gently "squish" and turn the bag so that the chicken is evenly coated with the marinade, then lay the bag flat in a baking dish to catch any drips. Place in the refrigerator to marinade for 30 minutes or up to 8 hours.
- While the chicken marinates, prepare the vegetables. Leave the tomatoes whole. Cut the zucchini into 3/4 inch dice (you can leave the peels on). Trim the ends off of the green beans. As you cut, place the vegetables in a second ziptop bag. Pour in the remaining balsamic mixture, seal, and place in the refrigerator with the chicken.
- When you are ready to cook, preheat your oven to 425 degrees F. Remove the chicken and veggies from the refrigerator and let stand at room temperature while the oven heats.
- Generously coat a large, rimmed baking dish with nonstick spray or line with parchment paper or a silicone baking mat. Arrange the veggies around the edges of the pan and place the chicken in the center. The veggies can overlap a little, but make sure the chicken is not sitting on top of them.
- Bake for 15 to 20 minutes, until the chicken reaches an internal temperature of 165 degrees F. The cooking time will vary based on the size of your chicken and how thinly you have pounded it (see note). Sprinkle with the Parmesan and parsley. Enjoy hot.
Nutrition Facts : ServingSize 1 (of 4), Calories 283 kcal, Carbohydrate 14 g, Protein 29 g, Fat 12 g, SaturatedFat 3 g, TransFat 0.01 g, Cholesterol 80 mg, Fiber 3 g, Sugar 7 g, UnsaturatedFat 7 g
SICILIAN CHICKEN SPAGHETTI
Steps:
- Cook pasta in a large pot of salted boiling water per packet directions, MINUS 1 minute. Drain. (Do this while sauce is simmering)
- Cook chicken: Sprinkle both sides of chicken with salt and pepper. Heat 1 tbsp oil in a large skillet over high heat. Sear chicken 1 1/2 minutes on each side until golden, then remove from skillet. Shred while sauce is simmering.
Nutrition Facts : Calories 619 kcal, Carbohydrate 81 g, Protein 34 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 56 mg, Sodium 1617 mg, Fiber 8 g, Sugar 12 g, ServingSize 1 serving
ITALIAN SPAGHETTI WITH CHICKEN & ROASTED VEGETABLES
When I get a craving for homemade tomato sauce, I make a zesty batch to toss with chicken and veggies. The flavors do wonders for penne, too. -Carly Curtin, Ellicott City, Maryland
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 425°. In a large bowl, combine tomatoes, zucchini and squash. Add 1 tablespoon oil and 1 teaspoon Italian seasoning. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake 15-20 minutes or until tender., Meanwhile, cook spaghetti according to package directions. Sprinkle chicken with garlic powder and remaining Italian seasoning. In a large nonstick skillet, heat remaining oil over medium heat. Add chicken; cook until no longer pink. Remove from skillet., Add broth and wine to skillet, stirring to loosen browned bits from pan. Stir in tomato sauce, tomato paste, basil, oregano and salt. Bring to a boil. Return chicken to skillet. Reduce heat; simmer, covered, 4-6 minutes or until sauce is slightly thickened., Drain spaghetti. Add spaghetti and vegetables to tomato mixture; heat through. Sprinkle with cheese.
Nutrition Facts : Calories 379 calories, Fat 9g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 345mg sodium, Carbohydrate 49g carbohydrate (14g sugars, Fiber 8g fiber), Protein 26g protein. Diabetic Exchanges
ITALIAN CHICKEN SPAGHETTI WITH TEQUILA
This isn't your mother's chicken spaghetti! It has an Italian flavor with a hint of tequila sauce. This is an easy recipe that keeps well. Store it in sealable bags or freeze it for later. Kids love it.
Provided by MAGGIEOK2
Categories Italian Recipes
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly-salted water to a boil; add the pasta and cook until al dente, 8 to 10 minutes; drain. Place spaghetti in a large bowl.
- Heat the olive oil in a skillet over medium heat. Cook and stir the chicken in the hot oil until browned; stir in the Italian seasoning and garlic and cook until the chicken is cooked through, about 5 minutes. Add the tomatoes and tequila; simmer another 5 minutes. Season with salt and pepper. Pour into the bowl with the spaghetti and stir to combine; serve immediately.
Nutrition Facts : Calories 311.5 calories, Carbohydrate 35 g, Cholesterol 36 mg, Fat 6.1 g, Fiber 2.8 g, Protein 19.4 g, SaturatedFat 1.2 g, Sodium 119.7 mg, Sugar 2.6 g
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