Simple Spaghetti With Chicken Parmesan And Mozzarella Food

SPAGHETTI CHICKEN PARMESAN

Steps:

• In a shallow bowl, combine bread crumbs, 1/4 cup Parmesan cheese, 1 teaspoon oregano, basil, salt and pepper. In another shallow bowl, combine egg and water. Dip chicken in egg mixture, then coat with crumb mixture. , In a large skillet, melt butter over medium heat. Add chicken; cook until a thermometer reads 165°, 5-7 minutes on each side. , Meanwhile, in a large saucepan, combine spaghetti sauce, garlic salt and remaining 1/2 teaspoon oregano. Cook over medium heat until heated through. Spoon over chicken; sprinkle with mozzarella cheese and remaining Parmesan cheese. Serve with pasta.

CHICKEN PARMIGIANA

Steps:

• Halve 2 large skinless chicken breasts through the middle then place the 4 pieces between cling film sheets and bash out with a rolling pin until they are the thickness of a £1 coin.
• Dip in 2 beaten eggs, then 75g breadcrumbs, mixed with half of the 75g grated parmesan. Set aside on a plate in the fridge while you make the sauce.
• Heat 1 tbsp olive oil and cook 2 crushed garlic cloves for 1 min, then tip in half a 690ml jar passata, 1 tsp caster sugar and 1 tsp dried oregano. Season and simmer for 5-10 mins.
• Heat grill to High and cook the chicken for 5 mins each side, then remove.
• Pour the tomato sauce into a shallow ovenproof dish and top with the chicken.
• Scatter over torn pieces of half a 125g ball light mozzarella, and the remaining grated parmesan and grill for 3-4 mins until the cheese has melted and the sauce is bubbling.
• Serve with vegetables or salad and some pasta or potatoes, if you like.

CHICKEN MOZZARELLA PASTA

Steps:

• Cook the pasta according to the package directions.
• Heat the olive oil in a skillet over medium-high heat. Add the chicken pieces in a single layer and sprinkle with salt and pepper. Allow to cook, without stirring, until golden, about 2 minutes. Stir the chicken around to brown it on all sides. Remove to a plate.
• In the same skillet over medium-high heat, add the garlic and onions and stir immediately to start cooking. Cook until the onions are deep golden, stirring occasionally, 2 to 3 minutes.
• Reduce the heat to low and pour in the marinara sauce, red pepper flakes and 1/2 cup water. Stir until the onions and garlic are mixed in, then add the chicken back to the skillet. Add the parsley and stir to combine. Bring to a simmer and cook, stirring occasionally, for 7 to 8 minutes.
• Make sure the sauce is bubbly and very hot, then gently stir in the mozzarella. Let sit, undisturbed, until you can see that the mozzarella is very soft, 2 to 3 minutes.
• Drain the pasta and pour it onto a platter. Drizzle with a little olive oil. Immediately sprinkle on the Parmesan shavings. Pour on the sauce, sprinkle with grated Parmesan and the chiffonade of basil and serve immediately!

CHICKEN PARMESAN

Steps:

• Pound chicken to flatten.
• Salt and pepper to taste.
• Dip chicken in egg; then in bread crumbs.
• Fry in butter in hot skillet, turning and browning for 10 minutes or until chicken is done.
• Remove from skillet.
• To skillet add spaghetti sauce.
• Heat thoroughly.
• Add chicken.
• Place slices of mozzarella on top of chicken.
• Sprinkle with parmesan.
• Cover and cook until cheese is melted.
• Serve with a side of spaghetti. Optional, garnish with chopped parsley and more parmesan cheese.

EASY GRILLED CHICKEN-PARMESAN DINNER

Steps:

• Heat grill to medium heat.
• Combine mozzarella and 1/4 cup Parmesan. Cut 3 Singles in half. Cook pasta in large saucepan as directed on package, omitting salt.
• Meanwhile, grill chicken 6 to 8 min. on each side or until done. Top each breast with 1 Tbsp. pasta sauce, about 1-1/2 Tbsp. of the mozzarella mixture and 1 Singles piece. Grill 1 min. or until cheeses are melted. Remove from grill; cover to keep warm.
• Drain pasta; return to pan. Stir in remaining sauce and Singles; cook and stir 3 min. or until sauce is heated through and Singles are melted.
• Spoon pasta onto platter; top with chicken, remaining Parmesan and basil.

SIMPLE CHICKEN PARMESAN WITH SPAGHETTI

Steps:

• Heat oven to 400°F.
• Coat chicken with coating mix as directed on package; place in 8-inch square baking dish sprayed with cooking spray.
• Bake 15 min. Meanwhile, mix tomatoes and herbs.
• Top chicken with tomato mixture and cheese. Bake 15 min. or until chicken is done (165ºF). Meanwhile, cook spaghetti as directed on package, omitting salt.
• Drain spaghetti. Serve with chicken.

CHICKEN PARMESAN WITH FRESH MOZZARELLA AND FRESH BASIL

Steps:

• Preheat oven to 450 degrees.
• Mix italian bread crumbs with panko in a large dish.
• Slather each chicken breast with mayo and dredge in breadcrumbs.
• Put chicken breasts side by side in baking dish and cook in oven for 15-18 minutes or until they start to brown on the outside.
• Begin the sauce with jar of pasta sauce, can of tomatoes, sugar, garlic, salt and pepper (add a little onion if you wish). Simmer on low-medium heat until chicken is browning.
• Remove chicken from oven and pour all of the sauce over the tops of the breasts.
• Reduce oven temp to 375 and bake, uncovered, for another 20 minutes.
• In the last 5 minutes, pull the chicken out again and layer on slices of FRESH MOZZARELLA all over the chicken and return to oven.
• I usually turn the broiler on for about 2 mins to start the melting process then turn it back to the oven.
• Once the cheese has melted and started to bubble, remove from oven.
• Top with lots of torn Fresh Basil leaves.
• Serve with pasta.

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.

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 WITH SPAGHETTI

Steps:

• Make the sauce: Heat the olive oil in a large pot over medium-high heat. Add the garlic and cook, stirring occasionally, until golden, 2 to 3 minutes. Add the tomatoes, oregano, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper. Remove from the heat and puree with an immersion blender, or puree in a regular blender in small batches and return to the pot. You should have about 4 cups sauce.
• Meanwhile, make the chicken: Preheat the oven to 450˚. Put the flour in a shallow dish. Whisk the eggs in a separate shallow dish. Combine the breadcrumbs, parsley and oregano in a third dish. Lay the chicken on a piece of plastic wrap and cover with another piece of plastic. Pound the chicken on both sides with the flat side of a meat mallet or a skillet until 1/4 inch thick. Season the chicken with salt and pepper on both sides. Working with 1 piece at a time, dredge the chicken in the flour, shaking off any excess, then dip in the eggs, letting the excess drip off, and dredge in the breadcrumb mixture, pressing to adhere on both sides. Transfer to a plate.
• Set a wire rack on a baking sheet. Heat about 1/2 inch vegetable oil in a large skillet over medium-high heat until hot but not smoking. Carefully add 2 pieces of chicken and cook, gently moving them around in the pan with tongs, until golden brown, 2 to 3 minutes per side. (Adjust the heat as needed if the chicken is browning too quickly.) Remove the chicken to the rack to drain. Lightly sprinkle with salt. Repeat with the remaining chicken.
• Transfer the chicken to a clean baking sheet and top each piece with 1/2 cup tomato sauce and 2 slices mozzarella. Bake until the cheese is melted, bubbling and browned in spots, 10 to 12 minutes.
• Meanwhile, make the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 1 cup cooking water, then drain. Warm the remaining tomato sauce (about 2 cups) over low heat. Add the spaghetti and 1/2 cup reserved cooking water; toss, adding more cooking water as needed. Season with salt and pepper.
• Top the chicken with parmesan and basil. Serve with the spaghetti.

SIMPLE SPAGHETTI WITH CHICKEN, PARMESAN AND MOZZARELLA

Steps:

• POUR whole box of pasta into a large skillet (approximately 12 inches in diameter).
• POUR 1 1/2 cups of cold water and chicken broth into the pan, ensuring that the liquid covers the pasta.
• Turn the burner to high, then set your timer for 10 minutes (optional: add a bit of salt to taste).
• COOK on high, stirring occasionally, until 3/4 of the liquid has evaporated.
• ADD Barilla® Tomato & Basil sauce, oregano, mozzarella, and rotisserie chicken to skillet and continue to COOK for approximately 2 minutes.
• REMOVE skillet from heat and STIR Parmigiano-Reggiano and black pepper.
• Serve immediately.

SIMPLE SPAGHETTI WITH CHICKEN, PARMESAN AND MOZZARELLA

Steps:

• POUR whole box of pasta into a large skillet (approximately 12 inches in diameter).
• POUR 1 1/2 cups of cold water and chicken broth into the pan, ensuring that the liquid covers the pasta.
• Turn the burner to high, then set your timer for 10 minutes (optional: add a bit of salt to taste).
• COOK on high, stirring occasionally, until 3/4 of the liquid has evaporated.
• ADD Barilla® Tomato & Basil sauce, oregano, mozzarella, and rotisserie chicken to skillet and continue to COOK for approximately 2 minutes.
• REMOVE skillet from heat and STIR Parmigiano-Reggiano and black pepper.
• Serve immediately.

ROAST CHICKEN PARMESAN

Steps:

• Preheat oven to 350°F Toss onion with 2 teaspoons reserved oil; spread out in center of roasting pan. In bowl, combine cheese, breadcrumbs, sun-dried tomatoes and remaining 4 teaspoons reserved oil. Carefully separate skin from chicken breast. Spread cheese mixture over breast meat and gently pat skin down over mixture to smooth.
• Place chicken on top of onion mixture. Sprinkle chicken with Italian seasoning. Place top half of garlic in chicken cavity; place bottom half in roasting pan. Roast chicken until thermometer inserted into thickest part of thigh away from bone registers 180 F, about 2 hours.
• Transfer chicken to serving platter; cover with foil to keep warm. Drain fat and juices from roasting pan, leaving onion. Return 1/4 cup of juices to pan; stir in pasta sauce. Cook over low heat until heated through. Toss spaghetti and bocconcini with sauce. Serve chicken with spaghetti and roasted garlic from pan. Add a mixed green salad and slices of garlic bread along with your favorite wine, and you'll think you're in Italy.

CHICKEN PARMESAN

Steps:

• Mix the bread crumbs and the Parmesan cheese.
• Pour them onto a large plate.
• Brush the chicken breasts with melted margarine and press them into the bread crumbs.
• Place the chicken on a nonstick cookie sheet.
• Bake at 350 degrees for 20 minutes.
• Remove from oven and spoon each with 2 tablespoon of spaghetti sauce and sprinkle on grated mozzarella cheese.
• Bake for 5 more minutes.
• Serve with spaghetti.

EASY CHICKEN PARMESAN

Steps:

• Heat oven to 375°F.
• Pour tomato sauce and undrained tomatoes into 13x9-inch baking dish. Stir in 1/4 cup (4 tablespoons) Parmesan. Add chicken; turn to coat evenly both sides of each breast with sauce. Cover.
• Bake 30 minutes or until chicken is done (165°F). Meanwhile, cook spaghetti as directed on package, omitting salt.
• Top chicken with remaining cheeses; bake, uncovered, 5 minutes or until mozzarella is melted. Drain spaghetti. Serve topped with chicken and sauce.

SIMPLE SPAGHETTI WITH CHICKEN, PARMESAN AND MOZZARELLA

Steps:

• POUR whole box of pasta into a large skillet (approximately 12 inches in diameter).
• POUR 1 1/2 cups of cold water and chicken broth into the pan, ensuring that the liquid covers the pasta.
• Turn the burner to high, then set your timer for 10 minutes (optional: add a bit of salt to taste).
• COOK on high, stirring occasionally, until 3/4 of the liquid has evaporated.
• ADD Barilla® Tomato & Basil sauce, oregano, mozzarella, and rotisserie chicken to skillet and continue to COOK for approximately 2 minutes.
• REMOVE skillet from heat and STIR Parmigiano-Reggiano and black pepper.
• Serve immediately.

SIMPLE SPAGHETTI WITH CHICKEN, PARMESAN AND MOZZARELLA

Steps:

• POUR whole box of pasta into a large skillet (approximately 12 inches in diameter).
• POUR 1 1/2 cups of cold water and chicken broth into the pan, ensuring that the liquid covers the pasta.
• Turn the burner to high, then set your timer for 10 minutes (optional: add a bit of salt to taste).
• COOK on high, stirring occasionally, until 3/4 of the liquid has evaporated.
• ADD Barilla® Tomato & Basil sauce, oregano, mozzarella, and rotisserie chicken to skillet and continue to COOK for approximately 2 minutes.
• REMOVE skillet from heat and STIR Parmigiano-Reggiano and black pepper.
• Serve immediately.