CHICKEN PARMI­GIANA WITH SPAGHETTI

Hands-on time: 45 min­utes To­tal time: 45 min­utes Makes: 4 serv­ings

Canadian Living Comfort Food - - Pastas & Casseroles -

A su­per-quick tomato sauce made with bot­tled pas­sata does dou­ble duty in this restau­rant favourite, act­ing as a sauce for both the chicken and pasta.

2 tsp olive oil

2 cloves gar­lic, minced

2 car­rots, finely diced

1 small onion, finely diced

1 tsp Ital­ian herb sea­son­ing

1 bot­tle (660 ml) strained toma­toes

(pas­sata)

half sweet red pep­per, diced

¼ tsp each salt and pep­per

450 g bone­less skin­less chicken breasts

½ cup grated Parme­san cheese

350 g spaghetti

3 tbsp chopped fresh basil

In saucepan, heat half of the oil over medium heat; cook gar­lic, stir­ring, for 1 minute. Add car­rots, onion and Ital­ian sea­son­ing; cook, stir­ring oc­ca­sion­ally, un­til veg­eta­bles are soft­ened, about 8 min­utes.

Stir in strained toma­toes, red pep­per and half each of the salt and pep­per; bring to boil. Re­duce heat, par­tially cover and sim­mer un­til sauce is slightly thick­ened, about 5 min­utes.

Mean­while, place 1 chicken breast on cut­ting board. Hold­ing knife blade par­al­lel to board and with op­po­site hand on top of chicken, slice hor­i­zon­tally all the way through breast to form 2 thin cut­lets. Re­peat with re­main­ing chicken breasts. Sprin­kle both sides of chicken with re­main­ing salt and pep­per.

In large non­stick skil­let, heat re­main­ing oil over medium-high heat; work­ing in batches, cook chicken, turn­ing once, un­til golden, about 6 min­utes. Ar­range on foil-lined rimmed bak­ing sheet.

Spoon 2 tbsp of the tomato sauce over each chicken cut­let, spread­ing evenly; sprin­kle with Parme­san. Bake in 400°F oven un­til Parme­san is melted and chicken is no longer pink in­side, about 10 min­utes.

Mean­while, in saucepan of boil­ing lightly salted wa­ter, cook pasta ac­cord­ing to pack­age in­struc­tions; drain. Toss with re­main­ing tomato sauce to coat; stir in basil. Serve with chicken.

PER SERV­ING: about 603 cal, 44 g pro, 10 g to­tal fat (3 g sat. fat), 80 g carb (4 g di­etary fi­bre, 11 g sugar), 76 mg chol, 1,027 mg sodium, 898 mg potas­sium. % RD I: 18% cal­cium, 48% iron, 71% vit A, 52% vit C, 100% fo­late.

TIP FROM THE TEST KITCHEN

If you don’t have Ital­ian herb sea­son­ing on hand, sub­sti­tute with ½ tsp each dried oregano and dried basil.

WE’VE OMIT­TED THE BREADING BUT NONE OF THE FLAVOUR

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