Try this Chicken Parm Pasta recipe, or contribute your own.
Suggest a better descriptionSource: The Pioneer Woman
1. Heat a small skillet over medium-low heat and add 1 tablespoon olive oil. Add the panko and stir to coat in the oil. Cook, tossing, until the panko is crisp and golden, about 3 to 4 minutes. Set aside to cool, then stir in 1/4 cup of the parmesan.
2. Season the chicken with 1 teaspoon of salt. Add 2 tablespoons olive oil to a large nonstick skillet and heat over medium-high. When the oil is hot, add the chicken and cook, tossing occasionally, until browned, about 3 minutes. Remove to a plate.
3. Reduce the head to medium and add the remaining 2 tablespoons oil to the skillet. Add the garlic and cook until it just begins to turn golden, 30 seconds to 1 minute. Sprinkle in the red pepper flakes and add the tomatoes. Add 1 cup water and 1/2 teaspoon salt. Bring to a simmer and cook until thickened, about 15 minutes.
4. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente. Reserve 1/2 cup of the cooking water, then drain the pasta.
5. Add the chicken and basil to the tomato sauce and return to a si=mmer. Add the pasta and cook, tossing to coat, about 1 minute. Add the remaining 1/2cup parmesan and toss. Remove from the head, scatter in the mozzarella and toss, then cover and let sit until the mozzarella begins to melt, about 1 minute. Uncover and toss once more, adding a little of the reserved cooking water if the pasta seems dry. Top each serving with the panko mixture and basil.
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Serving Size: 1 Serving (221g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 492 | ||
Calories from Fat: 69 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.7g | 10 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 49.5mg | 15 % | |
Sodium 780.5mg | 27 % | |
Potassium 425.8mg | 11 % | |
Total Carbohydrate 70.6g | 21 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 67.2g | ||
Protein 32.6g | 47 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 492
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