CHICKEN PARMIGIANA WITH SPAGHETTI
Hands-on time: 45 minutes Total time: 45 minutes Makes: 4 servings
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
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