Cheese, noodles, chicken … did I mention cheese? Here’s another comfort food favorite made simpler. I just love chicken parmesan, but I don’t care for all the extra work, time and pans involved. This version also saves on energy use because you do not need to heat up the oven and bake it.
As usual for us, we have a couple different ways to make this so that we can use what we have on hand at the time, and make it allergen safe for me. It works fine whether I cut up whole raw chicken breasts, or use the shredded chicken stripped off the roasted chicken I make every few weeks. To make it egg, corn and soy free for me, I use homemade buttermilk instead of egg, and bread crumbs collected and frozen from the times I make my own bread.
This recipe makes enough for about 5-6 adult servings.
1 (16 ounce) package pasta (we like this with linguini)
2 boneless skinless chicken breasts, cut into small pieces, or 2 cups shredded cooked chicken
1 (6 ounce) can tomato paste
1 (24 ounce) can crushed tomatoes
1/4 cup plus 2 Tablespoons olive oil
1 onion, chopped
1 small green bell pepper, chopped
3 cloves garlic, minced or finely chopped
1/4 teaspoon ground sea salt
1/4 teaspoon ground black pepper
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon garlic powder
1 cup water
4 ounces shredded mozzarella cheese
1/2 cup grated fresh parmesan cheese
1 beaten egg or 1 cup buttermilk (make buttermilk by mixing 1 Tablespoon lemon juice or vinegar plus enough milk to make one cup, let sit for 5 minutes)
1 cup bread crumbs
Tip: Start sauce first so it can simmer while you prep and cook vegetables.
Prepare pasta according to directions on package.
For the sauce, mix tomato paste, water, 2 Tablespoons olive oil, and crushed tomatoes in a large saucepan on medium high. When it starts to simmer, stir in salt, ground pepper, basil, oregano, garlic powder. Lower to medium and let simmer simmer.
Heat 1/3 cup olive oil in skillet on medium high. Add chopped garlic, onion and bell pepper to pan and cook for 5 – 10 minutes, until onions are translucent.
Dip chicken pieces in egg or buttermilk, then dredge in breadcrumbs and add to pan. Cook for 5 minutes then turn over. Cook for 5-10 more minutes, until crumbs are beginning to brown. Add the tomato sauce mixture to the pan and stir together. Lower heat to medium and let simmer for 5-10 minutes. Stir in cheeses and serve over pasta.