This dish stretches two large chicken breasts into one meal that will serve 4 – 6 people, so it’s pretty economical, too.
And, if you wanted to make this even more healthful, you can skip the light coating of breadcrumbs altogether and simply just sauté the chicken breasts (seasoned with the salt, pepper and Italian herbs) in a little olive oil all.
The process is pretty straightforward. Boil off the pasta. Lightly season the chicken with salt, pepper, herbs and breadcrumbs. Sauté the chicken in a bit of olive oil, then remove it from the skillet. Place the cooked pasta down in the skillet, nestle in the chicken, spoon on some good-quality marinara sauce, top with lots of cheese, allow everything to become bubbly in the oven and then grab a fork
Skillet Chicken Parmesan Over Pasta
- 2 plump chicken breasts (, cut in half diagonally and each thin half cut into 2 strips (for a total of 8 pieces))
- Kosher salt
- Black pepper
- 1 teaspoon dried Italian herbs
- 1/2 cup fine breadcrumbs ((store-bought or homemade))
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter ((cut into small cubes))
- 2 tablespoons olive oil (, plus more to coat chicken)
- 10 ounces spaghetti or pasta of your choice ((I used half regular and half whole wheat))
- 1 jar good-quality marinara sauce ((or you favorite homemade version), warmed)
- 1 cup shredded mozzarella and/or provolone cheese
- Fresh herbs (, to garnish (optional))
- Click on Link for Directions
