BASIC PARMESAN POMODORO
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat a medium nonreactive saucepan over medium-high heat. Add 1/3 cup of the oil and the garlic, and reduce the heat to medium. Cook the garlic, stirring often and mashing gently with a wooden spoon, until golden brown and beginning to soften, 5 minutes. Add the basil, tomatoes and their juices, the carrots and cheese rinds. Stir with a wooden spoon to combine. Bring to a simmer and adjust the heat to maintain a simmer. Cook for 35 minutes stirring occasionally to prevent sticking. Add 1 teaspoon of the salt. Remove from the heat and cool slightly.
- Remove the rinds, carrots and basil. At this point you can use an immersion blender to puree slightly or leave it as a chunky sauce.
- Bring a large pot of salted water to a boil. Cook the penne 2 minutes less than the package directions. Meanwhile, rewarm the sauce in a large, straight-sided skillet set over medium heat. Using a spider, strain the pasta from the water and add it directly into the pan with sauce, reserving 1/2 cup of the pasta water. Before stirring, sprinkle the pasta with the grated cheese. Toss the pasta, cheese and sauce together. Add the butter, the remaining 2 tablespoons olive oil and the reserved pasta water and continue to cook until the sauce is creamy and the pasta is al dente. Serve topped with more cheese if desired.
THE BEST CHICKEN PARMESAN
Chicken Parmesan should have, well, Parmesan. So we not only topped ours with it, we added it to the crust for even more flavor and texture. For the coating, we prefer to start with plain breadcrumbs and enhance them with our favorite flavors. And our very simple, classic Italian-American tomato sauce has a bright and tomato-y flavor that cuts through the richness of the chicken and pasta.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Set a wire rack inside a rimmed baking sheet. Line another rimmed baking sheet with foil. Cut two 12-inch sheets of plastic wrap.
- Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put one chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper.
- Put the flour in a pie plate and dredge the chicken 1 piece at a time, turning to coat and packing the flour into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
- Whisk the breadcrumbs, 1/4 cup of the Parmesan, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl until combined. Whisk the milk and egg in a medium bowl until combined. Dip the dredged chicken into the milk mixture, allowing any excess to drip off. Then pack the seasoned breadcrumbs firmly onto the chicken. Very gently
- shake off any excess and return to the rack. Refrigerate uncovered at least 30 minutes and up to 12 hours.
- Meanwhile, make the sauce. Heat 1/3 cup of the oil in a large pot over medium-high heat. Add the garlic, oregano and red pepper flakes and cook until very fragrant but not brown, about 1 minute. Add the tomatoes, basil and 1 teaspoon salt. Bring to a boil and then reduce to a simmer and cook, uncovered, until the tomatoes are very tender and the liquid has reduced by half, about 30 minutes. Smash the tomatoes with a potato masher until almost smooth; it's ok if it's a little chunky. Season with salt.
- Heat the remaining 1/2 cup oil in a large skillet over medium-high heat. Add 2 cutlets and cook until the coating is golden brown, about 1 minute per side; the chicken will not be cooked through. Transfer to the foil-lined baking sheet in a single layer 3 inches apart. Repeat with the remaining cutlets.
- Arrange an oven rack directly under the broiler and preheat to high. Arrange the chicken in a single layer on the prepared baking sheet, spaced 3 inches apart. Top each cutlet with 2/3 cup of the sauce and spread evenly to coat. Sprinkle each cutlet with 1 tablespoon of the Parmesan and 1/2 cup mozzarella. Broil until the cheese melts and starts to brown in spots, 2 to 3 minutes.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti, stirring occasionally, until al dente. Drain and transfer to the remaining sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving dish and top with the chicken. Sprinkle with more Parmesan and serve with torn basil.
POMODORO PASTA SAUCE
A smooth, tasty tomato-based sauce full of fresh ingredients! Great as a pasta sauce or dipping sauce for garlic bread! Super kid-friendly!
Provided by Melissa Smith
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h20m
Yield 16
Number Of Ingredients 13
Steps:
- Stir the diced tomatoes, celery, carrots, sweet onion, garlic, tomato paste, water, red wine, sage, basil, parsley, oregano, salt, and pepper together in a large pot and bring to a boil. Reduce heat to low and cook the sauce at a simmer until the carrots are tender, about 1 hour.
- Pour the sauce into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel and carefully start the blender using a few quick pulses to get the sauce moving before leaving it on to puree. Puree in batches until smooth and pour into a clean container. Alternately, you can use a stick blender and puree the sauce in the pot.
Nutrition Facts : Calories 47.7 calories, Carbohydrate 5.3 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.9 g, Sodium 131.2 mg, Sugar 2.7 g
CREAMY CHICKEN POMODORO
Cheese lover? Us too. So we simmered chicken in a cream-cheese-and-garlic sauce before adding mozzarella and of course Parmesan. It's a winner-every time.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat 1 Tbsp. oil in large nonstick skillet on medium heat. Add chicken; cook 3 min. on each side or until golden brown on both sides. Transfer to plate.
- Add remaining oil to skillet. Stir in garlic and red pepper; cook and stir 30 sec. Add tomatoes and cream cheese; cook and stir 2 to 3 min. or until cream cheese is melted and sauce is well blended. Return chicken to skillet along with any meat juices; cover. Simmer 8 to 10 min. or until chicken is done (165ºF). Meanwhile, cook pasta as directed on package, omitting salt.
- Sprinkle chicken with cheeses and basil. Remove from heat. Let stand, covered, 2 to 3 min. or until mozzarella is melted. Serve over drained pasta.
Nutrition Facts : Calories 440, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 105 mg, Sodium 380 mg, Carbohydrate 30 g, Fiber 3 g, Sugar 4 g, Protein 36 g
PASTA POMODORO
Easy and light pasta with tomatoes and garlic. Cooked chicken breast chunks or shrimp can also be added to sauce for a great main dish!
Provided by DEBNJAMES
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
- Pour olive oil in a large deep skillet over high-heat. Saute onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes.
- Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated cheese.
Nutrition Facts : Calories 499.7 calories, Carbohydrate 69.7 g, Cholesterol 5.7 mg, Fat 18.3 g, Fiber 5.4 g, Protein 16.2 g, SaturatedFat 2.9 g, Sodium 349.9 mg, Sugar 6.5 g
CHICKEN PARMESAN POMODORO
Parmesan crusted chicken with a fresh tasting zesty pomorodo sauce. Note: It is critical that good soft well ripened tomatoes be selected for this dish.
Provided by Alex MacKenzie
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Thin chicken breasts to 1/2 inch either by cutting down or using a meat mallot.
- In a ziplock bag, combine 1/4 cup olive oil, rosemary, balsamic vinegar, worstershire and chicken breasts. Shake to cover and remove excess air. Place in refrigerator to marinade at least 1 hour (overnight is better).
- In a Saute pan combine 1/4 cup olive oil shallots and garlic. Saute for 5 minutes.
- Add diced tomatoes, and tomatoe paste & simmer 20 min add fresh diced basil and simmer an additional 3 minutes.
- Remove from heat, place in food processor or blender and puree for 3-5 seconds. Replace in saute pan over low heat until chicken is ready.
- Cook lingune seperately. Toss with 1tsp olive oil.
- Preheat Broiler.
- Place chicken in hot frying pan with all marinade ingredients. Sear both sides (1 minute on each side).
- Cake top of chicken with parmesan cheese and Thyme.
- Broil Chicken in melted butter 4-6 inches from heat, 3-4 minutes or till parmesan cheese is golden. Turn chicken over, cake other side with parmesan cheese and Thyme and broil for an additional 3-4 minutes or till chicken is done.
- Remove from heat. Brush just enought pomodoro sauce over the chicken to cover, sprinkle with mozzeralla cheese and broil until cheese is melted and slightly crisp.
- Serve with sauce over noodles.
More about "pomodoro sauce for chicken parmesan food"
PASTA POMODORO RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
COPYCAT ZIO'S CHICKEN POMODORA RECIPE | CDKITCHEN.COM
From cdkitchen.com
QUICK PASTA POMODORO SAUCE RECIPE - CHEF BILLY PARISI
From billyparisi.com
CHICKEN PARMIGIANA WITH POMODORO SAUCE - DAD WITH A PAN
From dadwithapan.com
5/5 (1)Estimated Reading Time 3 minsServings 4Total Time 5 hrs 15 mins
- Chop onion, mince garlic, and finely grate carrots; Add into a pot over medium heat with olive oil. Sweat down for about 2-4 minutes.
- Butterfly your chicken breasts, then place in a zip-top bag. Using a mallet, or even a small pan, pound each breast until it’s about ½ inch thick.
POMODORO SAUCE WITH CHICKEN AND LINGUINE | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
Servings 4Energy 671 CaloriesCarbohydrate 83 gFat 20 g
MAKE TWO DINNERS FROM ONE BATCH OF POMODORO | GIADZY
From giadzy.com
POMODORO SAUCE WITH CHICKEN AND LINGUINE - NATALIE MACLEAN
From nataliemaclean.com
POMODORO SAUCE - CLASSIC ITALIAN TOMATO SAUCE WITH SIMPLE …
From willcookforsmiles.com
20 MINUTE CHICKEN WITH POMODORO SAUCE - AMYCASEYCOOKS
From amycaseycooks.com
EASY SKILLET CHICKEN POMODORO RECIPE – FIT MAMA REAL FOOD
From fitmamarealfood.com
PASTA POMODORO RECIPE - SIMPLY HOME COOKED
From simplyhomecooked.com
POMODORO SAUCE | PICKLED PLUM
From pickledplum.com
CHICKEN PARMESAN SANDWICH - SIMPLY DELICIOUS
From simply-delicious-food.com
30-MINUTE CHICKEN POMODORO - COOKING FOR MY SOUL
From cookingformysoul.com
POMODORO SAUCE WITH CHICKEN AND LINGUINE | GAY LEA
From gaylea.com
CHICKEN POMODORO {20 MIN - EASY FAMILY RECIPES
From easyfamilyrecipes.com
CHICKEN POMODORO (EASY 30 MINUTE MEAL) / THE GRATEFUL GIRL COOKS!
From thegratefulgirlcooks.com
CHICKEN POMODORO PASTA RECIPE RECIPES - STEVEHACKS
From stevehacks.com
CHICKEN POMODORO RECIPE - DELISHABLY
From delishably.com
POMODORO SAUCE WITH CHICKEN AND LINGUINE - FOOD …
From foodnetwork.ca
SIMPLE CLASSIC POMODORO SAUCE - ONE LOVELY LIFE
From onelovelylife.com
CLASSIC POMODORO SAUCE - 40 APRONS
From 40aprons.com
POMODORO SAUCE - CONTENTEDNESS COOKING
From contentednesscooking.com
PASTA POMODORO RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
CHICKEN PARMESAN POMODORO (KITCHENPC)
From kitchenpc.com
POMODORO SAUCE {JUST 5 INGREDIENTS!} - THE SEASONED MOM
From theseasonedmom.com
CHICKEN MILANESE WITH SPAGHETTI POMODORO - PINCH OF NOM
From pinchofnom.com
POMODORO SAUCE RECIPE (QUICK & EASY) | KITCHN
From thekitchn.com
BEST BASIC PARMESAN POMODORO RECIPES | FOOD NETWORK …
From foodnetwork.ca
HOW TO COOK CHICKEN PARMESAN WITH POMODORO SAUCE? - GO FOOD
From gofoodfood.cc
BASIC PARMESAN POMODORO – GIADZY
From giadzy.com
CHICKEN & PENNE POMODORO SKILLET RECIPE - HELLOFRESH
From hellofresh.com
5 CHICKEN POMODORO RECIPES YOU NEED TO TRY - HOMEPERCH
From homeperch.com
10 BEST CHICKEN POMODORO PASTA RECIPES | YUMMLY
From yummly.com
10 BEST CHICKEN POMODORO PASTA RECIPES | YUMMLY
From yummly.com
POMODORO SAUCE AND CHICKEN PARMESAN/ QUARANTINE COOKING/ …
From cfood.org
CHICKEN PARMIGIANA WITH POMODORO SAUCE - YOUTUBE
From youtube.com
SIMPLE POMODORO SAUCE {CLASSIC ITALIAN TOMATO SAUCE}
From thefedupfoodie.com
POMODORO SAUCE WITH CHICKEN AND LINGUINE | SALERNO
From salernodairy.com
CHICKEN POMODORO PASTA - SWIRLS OF FLAVOR
From swirlsofflavor.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love