Best Of One Pot Chicken Parmesan Pasta


One Pot Chicken Parmesan Pasta Best Of E Pot Chicken Parmesan Pasta the Chunky Chef











INGREDIENTS






  • 2-3 boneless skinless chicken breasts, diced into bite sized
    pieces

  • 1 tsp Italian seasoning

  • 1/2 tsp garlic powder

  • 1 medium yellow onion, minced

  • 3 cloves garlic, minced

  • 16 oz dried short-cut pasta (I used rigatoni)

  • 24 oz jar of your favorite marinara sauce (I used Newman’s
    Own)

  • water to fill empty marinara sauce jar

  • 1 cup mozzarella cheese

  • 1/2 cup parmesan cheese

  • salt and pepper, to taste

  • additional dried Italian seasoning, optional

  • fresh parsley and/or basil, minced for garnish
























































INSTRUCTIONS






  1. To a large pot or skillet (I used my dutch oven), add a
    drizzle of olive oil and heat over MED-HIGH heat.  Add chicken, season with salt, pepper,
    Italian seasoning and garlic powder. 
    Cook about 5 minutes, until chicken is most of the way cooked
    through.  Remove to a plate.

  2. Add onion and garlic to the pot and cook about 2-3 minutes,
    until soft.  Pour in marinara sauce, fill
    up empty sauce jar with water and add to the pot.  Bring to a boil, then reduce to a strong
    simmer.

  3. Add chicken and pasta, stir, then cover and cook for 10-15
    minutes, until pasta is cooked to your liking. 
    Stir in parmesan cheese and 1/4 cup of the mozzarella cheese.

  4. Sprinkle remaining 3/4 cup mozzarella cheese on top of the
    dish and cook another 2-3 minutes, until cheese is melted and gooey.




















This article and recipe adapted from this site







Comments

Post a Comment

Popular posts from this blog

Lovely Baked Ranch Chicken with Broccoli and Bacon

Image
Ingredients 4 chicken breasts (use 4 thin chicken breasts, or use 2 large chicken breasts, sliced in half, horizontally) 2 cups broccoli florets , blanched, chopped 6 strips bacon , cooked, chopped 1/2 cup Ranch dressing 1 cup Cheddar cheese , shredded 1/3 cup Mozzarella cheese , shredded Instructions Preheat the oven to 375 F. Add chicken breasts to the casserole dish. I used the the oval casserole dish measured 13 inches x 9 inches x 4 inches deep. Note about chicken: use 4 thin chicken breasts, or use 2 large thick chicken breasts, sliced in half horizontally each to make 4 thin chicken breasts. Top with chopped and blanched broccoli florets. Top with chopped cooked bacon. Spread Ranch dressing on top. Top with shredded Cheddar and Mozzarella cheese. Bake, uncovered, for about 20-30 minutes, until the chicken is cooked through. The cooking time will depend on the thickness of your chicken breasts. This article and recipe adapted from this site
Read more

Beautiful Copycat Longhorn Parmesan Crusted Chicken

Image
Ingredients 4 skinless/boneless chicken breasts, pounded to ¾ inch thick Salt/Pepper, to taste 2 Tablespoons vegetable oil Marinade: (Shortcut- Use Italian Salad Dressing) 1/2 cup olive oil 1/2 cup ranch dressing 3 tablespoon Worcestershire sauce 1 teaspoon Distilled white vinegar 1 teaspoon lemon juice 1 tablespoon minced garlic 1/2 teaspoon pepper Parmesan Crust 3/4 cup Parmesan cheese, chopped into bits 3/4 cup Provolone cheese, chopped into bits 6 Tablespoons Buttermilk Ranch salad dressing 5 Tablespoons melted butter 1 cup panko breadcrumbs 2 teaspoons garlic powder  Instructions Whisk all marinade ingredients together until well-combined and uniform in consistency. Place the chicken in a gallon freezer bag, remove the air, and seal. Use a meat mallet to pound it to ¾ inch thick. Sprinkle each side of the chicken lightly with salt and pepper if desired. Place the chicken in a new freezer bag along with the marinade. Seal out the air and marinate in the refrigerator for a minimum o...
Read more

Awesome Slutty Cheesecake Bars

Image
INGREDIENTS 1 (16.5-oz.) log refrigerated chocolate chip cookie dough (such as Pillsbury) 20 Oreo cookies, plus more for topping 2 (8-oz.) blocks cream cheese, softened 1/2 c. granulated sugar 2 large eggs 1/2 tsp. pure vanilla extract Pinch of kosher salt Warm caramel, for drizzling   DIRECTIONS Preheat oven to 325°. Line an 8″-x-8″ baking dish with parchment paper with a 2″ overhang. Press cookie dough into bottom of baking dish. Top with a single layer of Oreos, breaking them up to fit, if necessary, and set aside. Make cheesecake layer: In a medium bowl using a handheld mixer or stand mixer with the paddle attachment, beat cream cheese until smooth. Beat in sugar, eggs, vanilla, and salt until fully combined. Pour over Oreo layer and smooth top. Top with broken Oreo pieces and bake until the center is only slightly jiggly, 30 to 35 minutes. Refrigerate until completely chilled, at least 3 hours and up to overnight. Remove cheesecake bar from baking dish and slice. Drizzle with warm...
Read more