Parmesan Chicken Linguini with Sunday Gravy
This recipe comes together easily and tastes fantastic. Dovetailing Tip: Use the 2 parmesan chicken breasts you cooked on day 2 for today’s pasta dish.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 188
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 188
1-28 ounces can whole peeled san marzano tomatoes
kosher salt
1 tablespoon olive oils, plus more for drizzling
2 ounces diced bacon
1 medium shallot, finely chopped
1 tablespoon tomato paste
1 teaspoon plus a pinch crushed red pepper flakes
1/2 cup dry white wine
1 tablespoon fresh oregano leaves
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1/2 cup panko
1/2 cup grated parmesan
1 tablespoon Italian seasoning
2 boneless skinless chicken breasts
nonstick cooking spray
12 ounces linguine
1/4 cup torn fresh basil leaves
Directions:
Pulse the tomatoes in a blender or food processor until chopped into small pieces but not completely smooth.
Bring a large pot of salted water to a boil. Preheat the oven to 425 degrees F.
Heat the olive oil in a Dutch oven or large pot over medium heat. Add the bacon and cook, stirring often, until golden brown, about 10 minutes. Add the shallot and cook, stirring, until softened, about 2 minutes. Add the tomato paste and teaspoon red pepper flakes and cook, stirring, 30 seconds, then add the wine and simmer until reduced by about half. Add the tomatoes and oregano and increase the heat to medium-high. Bring to a boil, then reduce the heat slightly and simmer until slightly reduced and the flavors have blended, about 10 minutes; season with salt.
Line a sheet pan with parchment paper and set aside. Add the flour to a shallow bowl and season with salt and pepper. Add the eggs to a second shallow bowl and season with salt and pepper. Add the panko, Parmesan, Italian seasoning, the pinch red pepper flakes and some salt and pepper to a third shallow bowl and mix well. Coat the chicken in the flour and shake off the excess. Dip in the egg mixture, and finally, coat well in the panko mixture. Place on the lined sheet pan and spray with cooking spray. Bake until cooked through and golden brown, 30 to 35 minutes.
Add the linguine to the boiling water and cook according to package directions; drain.
Add the linguine to the pot with the sauce and stir to coat. Slice the chicken into strips.
Serve the pasta topped with the chicken, a drizzle of olive oil and the basil leaves.
Source: foodnetwork.com
Bring a large pot of salted water to a boil. Preheat the oven to 425 degrees F.
Heat the olive oil in a Dutch oven or large pot over medium heat. Add the bacon and cook, stirring often, until golden brown, about 10 minutes. Add the shallot and cook, stirring, until softened, about 2 minutes. Add the tomato paste and teaspoon red pepper flakes and cook, stirring, 30 seconds, then add the wine and simmer until reduced by about half. Add the tomatoes and oregano and increase the heat to medium-high. Bring to a boil, then reduce the heat slightly and simmer until slightly reduced and the flavors have blended, about 10 minutes; season with salt.
Line a sheet pan with parchment paper and set aside. Add the flour to a shallow bowl and season with salt and pepper. Add the eggs to a second shallow bowl and season with salt and pepper. Add the panko, Parmesan, Italian seasoning, the pinch red pepper flakes and some salt and pepper to a third shallow bowl and mix well. Coat the chicken in the flour and shake off the excess. Dip in the egg mixture, and finally, coat well in the panko mixture. Place on the lined sheet pan and spray with cooking spray. Bake until cooked through and golden brown, 30 to 35 minutes.
Add the linguine to the boiling water and cook according to package directions; drain.
Add the linguine to the pot with the sauce and stir to coat. Slice the chicken into strips.
Serve the pasta topped with the chicken, a drizzle of olive oil and the basil leaves.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
