Friday, July 4, 2014
Chicken Parmesan Pasta
* 4 tbsp olive oil, divided
* 1 tbsp butter
* 1 cup panko bread crumbs
* 1/8 tsp garlic powder
* 3/4 tsp Italian seasoning
* 2 tbsp freshly grated Parmesan cheese
* 1 lb boneless skinless chicken breast or thighs cut into bite size pieces
* 2 tsp kosher salt, divided
* freshly ground black pepper, to taste
* (1) 28oz can petite diced tomatoes, processed in the food processor or blender
* 1 large onion, halved and cut into thin strips
* 4.5 cups low sodium chicken broth or water
* 10-12 basil leaves, minced
* 5 garlic cloves, minced
* 1 lb dried linguine
1. In a large skillet or dutch oven melt 1 tbsp of olive oil with the butter over medium heat. Add the panko bread crumbs and garlic. Stir and toss to evenly coat the crumbs. Toast, stirring occasionally, until the crumbs have turned golden. Scrape the crumbs into a bowl and mix in the Italian seasoning and cheese. Set the crumb mixture aside.
2. Return the pan and set on medium high. Add the remaining olive oil to the pan. Season the chicken with 1 tsp of the salt and freshly ground black pepper. Cook the chicken, browning on each side. When the chicken is fully cooked pour it into a bowl and keep warm.
3. Add the tomatoes, broth (or water), onion, basil, remaining salt to the now empty pan. Raise the heat to high to bring it to a boil. Once boiling, add the linguine. While it boils, toss and turn and stir the ingredients. After 5 minutes add the chicken and any accumulated juices to the pan. Continue to boil and stir for another 4-5 minutes, or until the pasta is cooked to your liking.
4. Transfer the pasta and chicken to a serving platter. Serve the pasta, passing the bowl of breadcrumbs and additional Parmesan cheese for each person to add as desired. Enjoy!
WOW! WOW! We LOVED this dish! I haven't raved about a dish to friends and family as much as I did this one in a long time. This is an easy dinner to put together, and it only took about 30 minutes from start to finish. Sprinkling the crumbs on the pasta was a stroke of genius; with each bite you get the crunch that you would get from traditional chicken Parmesan, but even better. We had plenty of leftovers that were devoured for lunch over the next two days. I am already wondering how long I need to wait until I can put this on our weekly menu again...probably not too long!
Posted by Elizabeth at 10:13 PM