Post by Loupy on Feb 19, 2014 11:59:43 GMT -7
One Pot Lightened Up Chicken Parmesan Pasta {25 Minute Meal}
From: Rebecca @ www.foodiewithfamily.com/
Creamy tomato basil sauce coated pasta with bite-sized pieces of chicken, fresh basil and crispy, buttery parmesan bread crumbs tastes just like a plate of Chicken Parmesan, minus the heartburn and ridiculous calorie count.
Ingredients
4 tablespoons olive oil, divided
1 tablespoon butter
1 cup panko bread crumbs
1/4 teaspoon granulated garlic
3/4 teaspoon Italian seasoning
2 tablespoons freshly grated Parmesan cheese, plus more for serving
1 pound boneless, skinless chicken breast or thighs, cut into 3/4-inch by 3/4-inch pieces
3 teaspoons kosher salt, divided
1 pound box dried linguine
3 cups halved grape or cherry tomatoes (*See Notes)
1 large onion, trimmed of both ends, halved, peeled, and cut into thin strips
4 1/2 cups low-sodium chicken broth or water
10-12 fresh basil leaves, roughly torn, plus more for serving
5 garlic cloves, peeled and thinly sliced or roughly chopped
1 1/2 teaspoons kosher salt
1/2 teaspoon crushed red pepper flakes
Instructions
In a large skillet or pot with high sides, melt 1 tablespoon of butter with 1 tablespoon of olive oil over MEDIUM LOW heat.
Add the panko crumbs and granulated garlic to the pan, then stir and toss to evenly coat the crumbs with the butter and oil mixture.
Toast, stirring constantly, until the crumbs smell like toast and are a lovely golden brown color.
Scrape the crumbs out of the pan and into a bowl immediately.
Toss the Italian seasonings and 2 tablespoons of grated Parmesan cheese into the bread crumbs and let them sit on the counter while you prepare the rest of the meal.
Return the pan to the burner and raise the heat to MEDIUM HIGH.
Add the remaining olive oil to the pan and swirl to coat the pan.
Sprinkle 1 teaspoon of the kosher salt and some freshly ground black pepper over the chicken.
Add the chicken to the hot oil and do not disturb it for 2 minutes.
Use tongs to flip the chicken pieces to brown the second side for an additional 2 minutes.
Be happy if there are little caramelized bits of chicken stuck to the pan.
That equals flavor and will be a delicious part of the finished sauce.
Use a slotted spoon to transfer the chicken to a bowl.
Tent the bowl lightly with foil.
Add the linguine, tomatoes, broth or water, onion, basil, garlic, kosher salt, and crushed red pepper flakes to the pan.
Raise the heat to high and bring to a boil.
As it boils, use your tongs to turn and toss and stir the ingredients constantly.
After 5 minutes, add the chicken and any accumulated juices from the plate to the pan.
Continue boiling, tossing, turning, and stirring until the pasta is done to your liking, about another 4 minutes.
Taste the pasta and sauce, adjusting salt if necessary.
Transfer to a dish and garnish with additional torn or sliced basil leaves.
Serve, passing the bowl of Parmesan bread crumbs so diners can add as much or little as they like.
Recipe Notes:
*While I love, love, LOVE starting this dish with fresh tomatoes and onions, I can’t sell it to the no-veg contingent that way. It’s every bit as easy to make it with 3 cups of crushed tomatoes or tomato purée and some granulated onion in place of the fresh ones. It’s still delicious… but I make it with the fresh stuff every chance I get.
*Tongs are your friends with this recipe. You could make it using two spoons to turn and toss everything, but you’ll be working twice as hard.
*Don’t cook this until all the liquid is absorbed. You should cook just until the pasta is done to your liking. Use your tongs to remove noodles for tasting at regular intervals. The sauce will thicken a bit on standing. Don’t worry!
I’ve been told that my one-pot pasta dishes work equally well with Brown Rice Pasta if you’re looking for a gluten-free option. In that case, you’d want to use some Gluten Free Breadcrumbs as well.
© Copyright 2009-2014 · All Rights Reserved
From: Rebecca @ www.foodiewithfamily.com/
Creamy tomato basil sauce coated pasta with bite-sized pieces of chicken, fresh basil and crispy, buttery parmesan bread crumbs tastes just like a plate of Chicken Parmesan, minus the heartburn and ridiculous calorie count.
Ingredients
4 tablespoons olive oil, divided
1 tablespoon butter
1 cup panko bread crumbs
1/4 teaspoon granulated garlic
3/4 teaspoon Italian seasoning
2 tablespoons freshly grated Parmesan cheese, plus more for serving
1 pound boneless, skinless chicken breast or thighs, cut into 3/4-inch by 3/4-inch pieces
3 teaspoons kosher salt, divided
1 pound box dried linguine
3 cups halved grape or cherry tomatoes (*See Notes)
1 large onion, trimmed of both ends, halved, peeled, and cut into thin strips
4 1/2 cups low-sodium chicken broth or water
10-12 fresh basil leaves, roughly torn, plus more for serving
5 garlic cloves, peeled and thinly sliced or roughly chopped
1 1/2 teaspoons kosher salt
1/2 teaspoon crushed red pepper flakes
Instructions
In a large skillet or pot with high sides, melt 1 tablespoon of butter with 1 tablespoon of olive oil over MEDIUM LOW heat.
Add the panko crumbs and granulated garlic to the pan, then stir and toss to evenly coat the crumbs with the butter and oil mixture.
Toast, stirring constantly, until the crumbs smell like toast and are a lovely golden brown color.
Scrape the crumbs out of the pan and into a bowl immediately.
Toss the Italian seasonings and 2 tablespoons of grated Parmesan cheese into the bread crumbs and let them sit on the counter while you prepare the rest of the meal.
Return the pan to the burner and raise the heat to MEDIUM HIGH.
Add the remaining olive oil to the pan and swirl to coat the pan.
Sprinkle 1 teaspoon of the kosher salt and some freshly ground black pepper over the chicken.
Add the chicken to the hot oil and do not disturb it for 2 minutes.
Use tongs to flip the chicken pieces to brown the second side for an additional 2 minutes.
Be happy if there are little caramelized bits of chicken stuck to the pan.
That equals flavor and will be a delicious part of the finished sauce.
Use a slotted spoon to transfer the chicken to a bowl.
Tent the bowl lightly with foil.
Add the linguine, tomatoes, broth or water, onion, basil, garlic, kosher salt, and crushed red pepper flakes to the pan.
Raise the heat to high and bring to a boil.
As it boils, use your tongs to turn and toss and stir the ingredients constantly.
After 5 minutes, add the chicken and any accumulated juices from the plate to the pan.
Continue boiling, tossing, turning, and stirring until the pasta is done to your liking, about another 4 minutes.
Taste the pasta and sauce, adjusting salt if necessary.
Transfer to a dish and garnish with additional torn or sliced basil leaves.
Serve, passing the bowl of Parmesan bread crumbs so diners can add as much or little as they like.
Recipe Notes:
*While I love, love, LOVE starting this dish with fresh tomatoes and onions, I can’t sell it to the no-veg contingent that way. It’s every bit as easy to make it with 3 cups of crushed tomatoes or tomato purée and some granulated onion in place of the fresh ones. It’s still delicious… but I make it with the fresh stuff every chance I get.
*Tongs are your friends with this recipe. You could make it using two spoons to turn and toss everything, but you’ll be working twice as hard.
*Don’t cook this until all the liquid is absorbed. You should cook just until the pasta is done to your liking. Use your tongs to remove noodles for tasting at regular intervals. The sauce will thicken a bit on standing. Don’t worry!
I’ve been told that my one-pot pasta dishes work equally well with Brown Rice Pasta if you’re looking for a gluten-free option. In that case, you’d want to use some Gluten Free Breadcrumbs as well.
© Copyright 2009-2014 · All Rights Reserved
