This Deconstructed Chicken Parmigiana Pasta is my healthier version of the classic Chicken Parm, all the flavors you crave without the extra fried greasiness.
1 tomato, diced into chunks
3 cloves of garlic, minced
a few handfuls of spinach
ball of mozzarella, cut into chunks
1 chicken breast - wrap in between two sheets of plastic wrap and pound it down to a thin and even size
salt and pepper
garlic powder
italian seasoning
2 cups of short pasta
olive oil
½ cup of panko bread crumbs
1 tsp Italian seasoning
salt
lemon zest
1½ cups of your favorite marinara
fresh basil leaves
Season your flattened chicken breasts with salt and pepper, garlic powder, and italian seasoning. Set aside.
Cook your pasta according to packaged instructions.
In a large pan, heat olive oil and toast your breadcrumbs with a little bit of minced garlic, salt, lemon zest, italian seasoning, and pepper. Once it is nice and toasty, transfer it to a small bowl and clean the pan.
Add more oil to the pan and cook chicken. Pan fry the chicken, about 3-4 min on each side, or until it is cooked through. Slice it into chunks.
In the same pan, add more oil if needed, then add tomatoes and remaining garlic and fry until fragrant. Pour in marinara and pasta and allow it all to simmer for a few minutes.
Add in chicken, spinach, and basil leaves. Give it a final mix.
Turn off heat and add in mozzarella chunks. The residual heat will make it nice and melty. Enjoy!
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