Tuesday, May 3, 2011

Parmesan Chicken with Pasta Fresca

This was good, simple, and very light. As some of my readers know, I can not have a lot of tomato due to medical issues. Fresh tomatoes do not seem to cause the same issues as canned or sauces so I try to use those whenever possible. I found this through Southern Plate and it was really good.

Parmesan Chicken with Pasta Fresca

-1 box penne pasta
-1/2C baby spinach
-2 cloves of garlic, minced
-1/2C cherry tomatoes, halved
-1/2 red onion, large dice
-Fresh cracked pepper
-1/8C white wine
-1/8C balsamic vinegar
-1/4C EVOO

Cook pasta according to package directions.

In a measuring cup, mix the white wine, balsamic vinegar, EVOO, and 1 clove of garlic.

In a saute pan, heat 2 tbl olive oil and saute remaining garlic and the onion until tender.

Add pasta and cherry tomatoes and cook until the pasta is seared.

Rewisk sauce and add to the pasta along with the spinach. Cook until the spinach is wilted.

Parmesan Chicken
-4 thinly sliced chicken breats
-2C all purpose flour
-1C plain bread crumbs
-Italian Seasoning
-Parmesan Cheese
-Black pepper
-1C cream
-Olive Oil

Preheat the oven to 350.

Put 1C flour in a bowl. Put the other cup of flour, bread crumbs, Italian seasoning, parmesan cheese, and pepper in another bowl. Put the cream in a third bowl.

Dip the chicken into the plain flour, then the cream, and finally the breadcrumb mixture.

Using a large, nonstick pan heat the oil until hot. Pan fry the chicken until brown and crispy.

Place the fried chicken into a baking dish and bake in the preheated over 5-10 minutes or until the chicken is cooked through.

Serve the chicken sliced on top of the pasta and sprinkle with more parmesan.

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