Always with the pasta recipes… sorry, I can’t help it. If I could only eat one thing for the rest of time it would be pasta!
I have always been a fan of the classic Chicken Parmesan and this is such a great version, baked all in one dish together!
I made a Caesar salad to go with and it made a perfect Sunday supper!
What you need,
250 grams of dry spaghetti
1 tbsp. butter
2 boneless skinless chicken breasts cut into bite sized pieces
1 tbsp. Italian seasoning
1 tsp. olive oil
1 jar of your favorite Marinara Sauce
1 cup mini bocconcini balls
1 cup freshly grated Parmesan cheese
1 cup Panko crumbs
Start by heating the oven to 400 degrees. Lightly grease a 9x13 inch baking pan with butter.
Cook the spaghetti according to package directions. Once it is cooked, drain and toss with 1 tablespoon of butter. Place the cooked noodles into the bottom of the prepared pan.
Meanwhile in a large non-stick skillet heat the olive oil over medium heat. Season the chicken pieces with the Italian seasoning. Fry until golden brown and just cooked through, 5-6 minutes.
Scatter the cooked chicken over the spaghetti noodles. Then scatter the bocconcini cheese around the chicken.
Pour the sauce all over the whole thing in an even layer.
Top with the Parmesan cheese, then the panko crumbs.
Bake for 30-40 minutes until the whole thing is hot and bubbly. You can broil the whole thing for a couple of minutes at the end just to crisp up the top if you like.
Serve right away.
This was a great dish, I love Chicken Parmesan and this was a great version, and a lot healthier than the original.
It made great left overs too, which I love!