This is one of my kids favorite dinners. I often just fix the chicken bites on a busy night. The kids call them homemade chicken nuggets--I'll take it!
Chicken Parmesan Pasta
8 oz. penne
1 lb. chicken cut into bite sized pieces
1 egg, beaten slightly
Italian bread crumbs
1/4 cup olive oil
1 carton cherry tomatoes (can cut in half or leave whole)
2 garlic cloves, minced
½ cup heavy cream
½ tsp dried oregano
½ tsp salt
pepper 2 cups shredded mozzarella
½ cup grated Parmesan cheese
½ cup basil, torn
Cook pasta and drain.
While pasta is cooking, dip chicken in egg. Place breadcrumbs in resealable plastic bag. Add chicken to batches, shake to coat, and remove. Heat 2 Tbsp. Olive oil in large skillet over medium heat. Saute chicken (about 2 min each side) until browned and cooked through.
Heat remaining olive oil in large skillet. Add tomatoes and garlic. Cook until tomatoes are wilted. Add cream oregano, salt, and pepper to taste. Mix well and remove from heat.
Add pasta, chicken, 1 cup mozzarella, and the Parmesan and ½ the basil to tomatoes. Stir until well combined. Pour into baking dish and top with remaining mozzarella. You can either server now or place it under the broiler until the cheese melts. Top with reaming basil and serve.
*I like to 1 ½ the sauce!
3 comments:
how long do you bake? looks delicious!
Just until the cheese melts...a few minutes.
I went with the double batch, since my box of pasta was 1 lb, and it made a TON. Enough for two pans, so it's a good one to keep in mind if you want to take food to another fam.
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