Chicken Parmasean

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Simple Recipe I wanted to share.  Don’t shun me for not making my own tomato sauce or my own pasta, who has the time to do that on a work night!?!

Bultoni makes some pretty good fresh pasta.  You can find it at any grocery store near the cheeses and cured meats.  I always prefer the fettucine, but my boyfriend likes a smaller noodle . . . so we went for the angel hair last night.  It was delish and a beautiful dish!

 

Here’s what you need:

BUY:

  • 9 oz Bultoni pasta (one package is plenty for 2-3 large servings)
  • 25 oz Tomato/spaghetti sauce ( i prefer the traditional Hunts spaghetti sauce in a can–makes a great base!)
  • 14.5 oz Fire-roasted tomatoes
  • 1 large yellow onion
  • minced garlic
  • peccorino romano cheese (wedge -we be grated on top)
  • parmasean cheese (wedge – will be grated on top)
  • 1 skinless, boneless chicken breast (sliced in half, then pounded flat)
  • buttermilk or heavy cream
  • season salt, white pepper, garlic powder, onion powder, italian seasoning and cracked black pepper
  • fresh basil
  • chicken fry (flour)
  • Olive oil

PREP:noodlessauce

  1. Slice chicken breast, cover with wax paper and pound meat until thin like milanese pieces (this will help the meat to cook faster)
  2. Season chicken with season salt, onion powder, garlic powder and white pepper.  Soak in a dish of buttermilk or heavy cream in the fridge til ready to fry
  3. Dice  the onion and set aside
  4. Heat enough water to boil the pasta (3-4 cups should do it), add salt and a couple drops of oil to the pot and cover

CUC:

  1. In a large skillet, heat a little bit of olive oil to saute 2 tsp of garlic, dices onion, and italian seasoning
  2. Transfer this in to the larger pot, add the spaghetti sauce and fire-roasted tomatoes.  So I don’t ever actually measure these ingredients, but I add what I am comfortable with . . . 3-4 shakes of italian seasoning, 1/2 tbsp of sugar, a few shakes of onion powder, cracked black pepper, garlic powder and  tear some basil into the pot.  Let this come to a boil and then reduce the heat to the lowest setting and let it simmer until ready to serve.
  3. In the same skillet, add enough vegetable oil over the surface and heat on high
  4. In a shallow dish, spread the chicken fry flour (I    always add a few sprinkles of cayenne, parsley, onion powder and Tony’s chachere to my flour for an extra kick).  Cover the chicken breasts with the flour (you’re making flat chicken tenders)
  5. When oil is hot, gently place the chicken pieces in the pan and reduce the heat to medium-high.  They will cook pretty quickly because they are thin.  About 4-6 minutes on each side.  They should be  a golden brown when ready.chicken breast
  6. Check on the water for the pasta, once it comes to a boil, add the pasta.  Bultoni pasta only needs 45-60 seconds to cook.  Don’t overcook your pasta!!
  7. Place a serving of pasta on your plate, place a piece of the cooked chicken on top, ladle some tomato sauce on top and grate as much as you want of both cheeses on top of that. Garnish with fresh basil and present to big smiles and hungry tummies!

 

Chicken Parmasean
Serves 3
Yummy, saucy pasta dish packed with flavor
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
BUY
  1. 9 oz Bultoni pasta (one package is plenty for 2-3 large servings)
  2. 25 oz Tomato/spaghetti sauce ( i prefer the traditional Hunts spaghetti sauce in a can–makes a great base!)
  3. 14.5 oz Fire-roasted tomatoes
  4. 1 large yellow onion
  5. minced garlic
  6. peccorino romano cheese (wedge -we be grated on top)
  7. parmasean cheese (wedge – will be grated on top)
  8. 1 skinless, boneless chicken breast (sliced in half, then pounded flat)
  9. buttermilk or heavy cream
  10. season salt, white pepper, garlic powder, onion powder, italian seasoning and cracked black pepper
  11. fresh basil
  12. chicken fry (flour)
  13. Olive oil
PREP
  1. Slice chicken breast, cover with wax paper and pound meat until thin like milanese pieces (this will help the meat to cook faster)
  2. Season chicken with season salt, onion powder, garlic powder and white pepper. Soak in a dish of buttermilk or heavy cream in the fridge til ready to fry
  3. Dice the onion and set aside
  4. Heat enough water to boil the pasta (3-4 cups should do it), add salt and a couple drops of oil to the pot and cover
CUC
  1. In a large skillet, heat a little bit of olive oil to saute 2 tsp of garlic, dices onion, and italian seasoning
  2. Transfer this in to the larger pot, add the spaghetti sauce and fire-roasted tomatoes. So I don’t ever actually measure these ingredients, but I add what I am comfortable with . . . 3-4 shakes of italian seasoning, 1/2 tbsp of sugar, a few shakes of onion powder, cracked black pepper, garlic powder and tear some basil into the pot. Let this come to a boil and then reduce the heat to the lowest setting and let it simmer until ready to serve.
  3. In the same skillet, add enough vegetable oil over the surface and heat on high
  4. In a shallow dish, spread the chicken fry flour (I always add a few sprinkles of cayenne, parsley, onion powder and Tony’s chachere to my flour for an extra kick). Cover the chicken breasts with the flour (you’re making flat chicken tenders)
  5. When oil is hot, gently place the chicken pieces in the pan and reduce the heat to medium-high. They will cook pretty quickly because they are thin. About 4-6 minutes on each side. They should be a golden brown when ready.chicken breast
  6. Check on the water for the pasta, once it comes to a boil, add the pasta. Bultoni pasta only needs 45-60 seconds to cook. Don’t overcook your pasta!!
  7. Place a serving of pasta on your plate, place a piece of the cooked chicken on top, ladle some tomato sauce on top and grate as much as you want of both cheeses on top of that.
Notes
  1. Garnish with fresh basil and present to big smiles and hungry tummies!
Just Cuc It! http://justcucit.com/

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