I tend to gravitate towards any meal that is called “chicken parmesan”. Something about the combination of breaded chicken, pasta, tomato sauce and lots of cheese gets me every time. The combination is usually a multi-step process involving at least two or three pots or pans and lots of time. But this dish is one pot (as long as your skillet if oven-proof) and way easier than it looks.
The end result tastes so good you would hardly know how easy this really was to make!
p.s. I’ll be on vacation to the great foodie city of Seattle all next week – so have a great week!
- 1 (28-oz.) can crushed fire-roasted tomatoes
- 1 Tbsp. olive oil
- 6 garlic cloves, minced
- 1/4 tsp. dried oregano
- 1/8-1/4 tsp. crushed red pepper flakes
- kosher salt and freshly ground black pepper
- 2 cups water
- 1 - 1 1/2 cups low-sodium chicken broth
- 12 oz. pasta shapes (ziti, penne, fusilli etc.)
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 lb. cooked chicken tenders, chopped into bite-sized pieces
- 1/4 cup chopped fresh basil
1. Cook the oil, garlic, red pepper flakes, and 1/4 teaspoon of salt in a 12-inch oven-proof skillet over medium-high heat until fragrant, about 1 minute.
2. Stir in the tomatoes, water, 1 cup of the broth, and the pasta. Bring to a vigorous simmer, cover, and cook until pasta is tender, 15 to 18 minutes, stirring often.
3. Stir in 3/4 cup of the Parmesan, 1/4 teaspoon of pepper, and the chopped chicken. If the pasta seems dry, stir in the remaining 1/2 cup of broth. Sprinkle with mozzarella and remaining Parmesan.
4. Preheat the oven to 475 degrees. Bake 5 to 10 minutes, or until the cheese is melted and bubbly. Sprinkle with basil and serve.