One Pot Chicken Parm

One Pot Chicken Parm

This isn’t the greatest picture and it does not do this dish justice!

This is another easy recipe from Laura in the Kitchen – One Pot Chicken Parm pasta.

This one was made by David and he did an amazing job. 

This is seriously SO easy to make people!!!

One Pot Chicken Parm
Serves 4
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Prep Time
20 min
Cook Time
35 min
Prep Time
20 min
Cook Time
35 min
Ingredients
  1. 1 lb of Chicken Breast, cut into chunks
  2. 2 Tbsp of Olive Oil
  3. 15 oz can of Crushed Tomatoes
  4. 1 Small Onion, diced
  5. 3 Cloves of Garlic, minced
  6. 3 cups of Water
  7. 1 cup of Grated Parmigiano Reggiano
  8. 1 Tbsp of Italian Seasoning
  9. 12 oz of Medium Cut Pasta such as penne or rigatoni
  10. 1 cup (or a bit more) of Shredded Mozzarella Cheese
  11. Salt and Pepper, to taste
Instructions
  1. 1) In a large pot, add about 2 Tbsp of olive oil, preheat over medium high heat, once hot, add the chicken and cook until it begins to brown, (doesn’t have to be fully cooked at this point) then add the onions and garlic and cook until they cook down a bit.
  2. 3) Stir about 1/2 cup of parm with the chicken and onion mixture, then add the crushed tomatoes, water and Italian seasoning, bring to a boil and simmer for 15 minutes.
  3. 4) Add the pasta along with a good pinch of salt and pepper bring mixture back up to a boil, cover with a lid and simmer for 10 minutes or until the pasta is fully cooked.
  4. 5) Sprinkle the rest of the parm and mozzarella evenly on the surface of the pasta, cover back up with a lid until the cheese melts. Sprinkle some fresh basil on top and serve!
Adapted from Laura in the Kitchen
Simply the Sims http://simplythesims.com/

 

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Pasta Aglio e Olio + Chicken Cutlets

Pasta Aglio e Olio + Chicken Cutlets

This has easily become a favorite new dish of ours. Pasta Aglio e Olio is wonderful just by itself if you need something quick but combine with chicken cutlets it’s even better!

You can make each dish separate or together but either way they are delicious and really easy to make. 

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Pasta Aglio e Olio + Chicken Cutlets
Serves 4
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Total Time
30 min
Total Time
30 min
Ingredients
  1. Aglio e Olio Recipe
  2. 1/2 cup of Extra Virgin Olive Oil
  3. 5 Cloves of Garlic, sliced
  4. Pinch of Hot Pepper Flakes
  5. 2 Tbsp of Pine Nuts
  6. 2 Tbsp of Freshly Chopped Parsley
  7. 1 Pound of Spaghetti
  8. Chicken Cutlets
  9. 1-1/2 pounds of Thinly Cut Chicken Breast (often times these are labeled chicken cutlets in the package)
  10. 1-1/2 cups of Bread Crumbs
  11. 1/2 cup of Freshly Grated Parmiggiano Reggiano
  12. 1 cup of All Purpose Flour
  13. 3 Eggs
  14. 1/2 cup of Milk
  15. Olive Oil
  16. Vegetable Oil
  17. Salt and Pepper, to taste
Instructions
  1. Aglio e Olio Recipe
  2. 1)Fill a large pot of water and sprinkle in some salt, bring to a boil and add the pasta, cook according to package instructions, meanwhile work on the sauce.
  3. 2)In a skillet, add the oil and garlic, turn the heat on low and cook for about 5 minutes or until the garlic is lightly golden, add the hot pepper flakes and the pine nuts, continue to cook until the pine nuts are a nutty brown color. Remove from the heat and set aside.
  4. 3)Drain your pasta and place it back into the hot pot, pour in the oil mixture and the parsley, toss everything together so that the oil coats every piece of the pasta. Place it on a serving platter and finish it with some freshly ground black pepper.
  5. Chicken Cutlets
  6. 1) In a shallow bowl, whisk together the eggs, half of the grated parmiggano, milk, salt and pepper, set aside. In a separate shallow dish, toss together the bread crumbs, the remaining grated parmiggiano and a touch of salt and pepper. In a third shallow dish or a large plate, stir together the flour, salt and pepper and set aside.
  7. 2) In a large skillet, add enough vegetable oil to coat the bottom of the skillet and add a drizzle of olive oil to it. Bring it to temperature over medium heat.
  8. 3) Lightly dredge the chicken in the flour (making sure to shake off any excess flour) dip them well in the egg mixture to coat and coat them in the bread crumb mixture.
  9. 4) Cook the cutlets in the hot skillet for about 4 minutes on each side or until golden brown and crispy all around and fully cooked through.
Adapted from Laura Vitale
Adapted from Laura Vitale
Simply the Sims http://simplythesims.com/

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Penne Vodka

Penne Vodka

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Penne Vodka =SO GOOD! This recipe is super easy to make and it’s just so good. This is something that David and I  made together and it was so yummy! You can eat just by itself, however we enjoyed chicken cutlets with the Penne Vodka this time.

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Penne Vodka
Serves 4
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 2 tbsp Olive Oil
  2. 1 small Onion, finely chopped
  3. 2 cloves of Garlic, minced
  4. A pinch of Hot Pepper Flakes
  5. 1 tsp Dried Oregano
  6. ½ cup of Vodka
  7. 1 28 oz can of Italian Crushed Tomatoes
  8. ½ cup of Heavy Cream
  9. Fresh Basil
  10. ¼ cup fresh grated Parmiggiano Reggiano
  11. Salt and Pepper to taste
  12. 1 pound of uncooked Penne pasta
Instructions
  1. 1) In a non stick pan over medium heat, sauté the onion in the olive oil for 5 to 6 minutes. Add garlic and cook for 1 more minute, add the hot pepper flakes, oregano and stir to combine. Add the vodka and cook until it’s reduced by half.
  2. 2) Add the crushed tomatoes and reduce the heat to low, cook partially uncovered for 45 minutes, stirring frequently.
  3. 3) Meanwhile fill a large pot with water add in a generous sprinkle of salt and bring it to a boil.
  4. 4) After the 45 minutes season the sauce to taste and add the heavy cream. Turn the heat up to medium and let it cook uncovered for 8 to 9 minutes. This is the perfect time to add the pasta to the salted boiling water.
  5. 5) Drain the pasta and add it to the sauce, turn the heat off and add a few fresh basil leaves and the grated parmiggiano. Stir to combine and serve right away.
Adapted from Laura Vitale
Adapted from Laura Vitale
Simply the Sims http://simplythesims.com/

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