Parmesan Chicken Pasta With Marinara Food

CHICKEN & PASTA WITH MARINARA SAUCE

Steps:

• In large, heavy skillet, heat the oil over medium heat until it is hot but not smoking.
• Add the garlic and onions; sauté until golden-- about 3 to 4 minutes.
• Add spices and chicken chunks; cook through--about 10 minutes.
• Add stewed Italian style tomatoes to chicken/Marinara sauce.
• Simmer while cooking pasta according to package directions.
• Toss Marinara sauce gently with cooked pasta; serve immediately, sprinkled with Parmesan cheese.

OVEN PARMESAN CHICKEN WITH PENNE MARINARA

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.

PARMESAN CHICKEN PASTA WITH MARINARA

Steps:

• Heat oil in a deep-fryer or large saucepan to 275 degrees F (135 degrees C).
• Mix flour, bread crumbs, cornmeal mix, Italian seasoning, salt, and black pepper together in a resealable plastic bag. Beat eggs together in a bowl.
• Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain.
• Stir alfredo sauce, cream, and wine together in a saucepan over low heat until white sauce is slightly reduced, 5 to 7 minutes.
• Place chicken in the resealable bag with flour mixture; seal and shake until chicken is evenly coated. Remove chicken from bag, shaking off any excess coating and dip in the egg. Return chicken to flour mixture, seal bag, and shake to coat. Remove chicken from bag and discard extra flour mixture.
• Fry chicken in the hot oil until golden brown and no longer pink in the center, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a paper towel-lined plate to drain.
• Place pasta on a serving platter and top with white sauce. Sprinkle Parmesan cheese over white sauce and place chicken on top. Spoon marinara over chicken.

PENNE WITH MARINARA SAUCE

Steps:

• Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the penne and cook, stirring occasionally until al dente - tender but not mushy. Set a colander in the sink and drain the penne.
• Transfer the penne to the sauce and toss. Add the Parmesan, season with pepper, and stir to combine. Transfer to a serving bowl and garnish with the basil leaves, and serve. Pass more Parmesan at the table.
• Copyright 2003 Television Food Network, G.P. All rights reserved
• Heat the oil in a medium saucepan over medium-high heat. Add the onion and garlic, and cook stirring, until lightly browned, about 3 minutes. Add the tomatoes, their juice, and bring to a boil. Adjust the heat to maintain a simmer, and cook covered, for 10 minutes. Add the herbs and chopped fresh tomatoes, if using, and simmer for a few more minutes until fresh tomatoes are cooked through.
• Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Use now, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
• Cook's note: For more texture add seeded chopped tomatoes at the end. Also add fresh chopped herbs for a fuller herb flavor.
• Yield: about 3 1/2 cups

CHICKEN PARMESAN

Steps:

• Preheat oven to 450 degrees F.
• Cut your chicken breast in half horizontally. (This is often called "butterfly" cut. Place one hand on top of the breast and carefully run a knife through the center of the meat so you have two even, thin pieces of chicken.)
• Pat chicken dry and season well on both sides with salt and pepper.
• Add eggs to a shallow bowl and beat well. Add breadcrumbs, parmesan and garlic powder to another shallow bowl and stir to combine.
• Dip each piece of chicken into the egg mixture, and then breadcrumbs, pressing the crumbs to adhere.
• Add oil to a large skillet over medium-high heat. Once hot, add breaded chicken and cook for about 2 minutes on each side, until golden, but not cooked through.
• Spoon a thin layer of marinara sauce into a 9x13'' baking pan, to cover the bottom of the pan. Place chicken on top.
• Add a spoonful of marinara sauce over the chicken, followed by a sprinkle of mozzarella and parmesan cheese.
• Bake for 10-15 minutes or until cheese is melted and bubbly and chicken is cooked through (165 degrees F).
• Garnish with fresh chopped basil. Serve over hot cooked spaghetti noodles, with extra sauce, if desired.

CHICKEN & MUSHROOM PASTA MARINARA

Steps:

• Cook pasta according to package directions; drain.
• Spray a large skillet with cooking spray.
• Heat over medium heat; add chicken and cook 3 minutes.
• Add garlic and mushrooms; cook and stir 3 minutes.
• Add marinara sauce.
• Simmer 5 minutes or until juices run clear.
• Stir in tomato; heat through.
• Serve chicken mixture over pasta; top with cheese.

THE BEST CHICKEN PARMESAN PASTA RECIPE

Steps:

• Preheat the oven to 400 degrees Fahrenheit.
• Season the chicken with salt and ground black pepper. Set aside.
• In a large pot of salted water, cook the pasta until just al dente. The pasta will cook in the oven after it is mixed with the rest of the ingredients so make sure it doesn't overcook.
• While the pasta cooks, heat the oil in an oven safe skillet over medium heat.
• Add the onions and cook, stirring frequently, for about 4 minutes or until the onions become translucent.
• Stir in the chicken and cook for about 4-6 minutes or until cooked through. Stir in the garlic and the Italian seasoning and cook for about a minute. Pour in the marinara and red pepper flakes and lower the heat.
• Drain the pasta and reserve about ¼ cup of the pasta cooking water.
• Add the drained pasta to the skillet and half of the Parmesan cheese. Stir to combine. If the mixture seems a bit dry, stir in the reserved pasta water.
• Top the pasta with the Mozzarella cheese and the remaining Parmesan cheese. Bake for 10 to 15 minutes or until the cheese has melted. If you don't have an oven-safe skillet, coat a 9"x13" baking pan with cooking spray.
• Remove from the oven and serve garnish with chopped basil or parsley.

CHICKEN PARMESAN STUFFED SHELLS

Steps:

• Position an oven rack in the center of the oven and preheat to 400ºF.
• Bring a large pot of salted water to a boil. Cook the pasta shells until just slightly softened but still firm, about 7 minutes. Drain well, then rinse under cold water. Arrange the shells in a single layer on a baking sheet, without touching each other.
• Cook the chicken tenders according to the package directions. Slice the tenders into quarters; set aside.
• Meanwhile, stir together the ricotta, Parmesan, Italian seasoning, 1 1/2 cups of the mozzarella and 1/2 teaspoon salt in a medium bowl. Transfer the mixture to a medium resealable plastic bag. Snip 1/2 inch off one corner of the bag.
• Spread 1 cup of the marinara sauce on the bottom of a 9-by-13-inch baking dish. While holding a shell open with your fingers, pipe full with the ricotta mixture (about 1 1/2 tablespoons), then transfer to the baking dish. Press 1 chicken strip on top of the ricotta mixture. Repeat with the remaining shells, ricotta and chicken. Spoon the remaining 1 1/2 cups marinara sauce over the shells, then sprinkle with the remaining 1 1/2 cups mozzarella.
• Bake, uncovered, until the cheese is melted and golden brown and the casserole is bubbling slightly on the sides, about 25 minutes.

CHICKEN PARMESAN WITH MY MOTHER'S MARINARA SAUCE AND BUCATINI

Steps:

• For the sauce: Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the onion and a pinch of salt and cook for a few minutes until the onions are softened slightly but not brown. Stir in the garlic, sugar and red pepper flakes. (If the onions begin to brown, add a splash of water.)
• Stir in the grated carrots and the remaining 2 tablespoons olive oil and continue to cook until the carrots soften, about 2 minutes. Add the canned tomatoes and use a wooden spoon to break up some of the whole tomatoes. Cook over medium heat, stirring from time to time, until the tomatoes are fairly broken down and the sauce has thickened, at least 30 minutes. Season to taste and add water as necessary. Stir in the basil leaves. Keep the sauce warm.
• For the chicken: Lay a piece of chicken between two pieces of plastic wrap and use the smooth side of a meat mallet to pound into a 1/4-inch-thick cutlet. Repeat with remaining cutlet then slice both pieces in half.
• Line a baking sheet with paper towels and set aside. Combine the breadcrumbs and garlic powder in a shallow dish. Crack the eggs in a second shallow dish and whisk to blend. Sprinkle the chicken pieces on both sides with salt and dip each thoroughly in the eggs; transfer to the breadcrumbs to thoroughly coat. Place the chicken on the paper towels.
• For the pasta: Bring a large pot of water to a rolling boil. Add a generous amount of salt. (The pasta water should taste like seawater.) Add the pasta to the pot and stir so it doesn't stick. Cook the pasta according to the package directions until al dente (chewy but not hard or raw tasting). Drain well and set aside.
• To finish the chicken: Fill a medium cast-iron skillet with about 1/3 to 1/2 cup canola oil (to come about 1/4 of the way up the sides) and heat over medium until the oil is just barely starting to smoke. Sprinkle the top of each cutlet with salt and gently place in the oil, salted-side down. Add the butter to the pan and as it begins to foam, shake the pan gently. Cook on the first side until golden brown, 3 to 4 minutes. Gently flip to the second side, sprinkle with salt and carefully spoon some of the hot oil mixture on top. Cook until golden brown and cooked through, an additional 2 to 3 minutes, then remove from the pan with a slotted spatula to clean paper towels to drain slightly.
• Preheat the broiler with the rack in the highest position. Divide the sauce between 2 medium bowls, one for the pasta and one for the chicken Parmesan.
• To assemble the chicken Parmesan, add some tomato sauce to a small cast-iron skillet or baking dish. Layer with a couple mozzarella slices and the basil. Put one of the fried chicken cutlets on top of the basil, followed by another spoonful of sauce, then a second layer of mozzarella. Place the second chicken cutlet next, followed by a third layer of sauce, more mozzarella and a large sprinkle of Parmesan. Repeat with the remaining pieces of chicken and other ingredients in a second small cast-iron skillet. Place the skillets on a sheet tray and broil until the cheese is melted and slightly browned, 4 to 5 minutes. Top with more freshly grated Parmesan.
• Toss the pasta and sauce together in a large bowl and taste for seasoning. Top with grated Parmesan. Serve with the skillets of chicken parm.