Chicken Parmesan with Creamy Tomato
Pasta
Golden browned chicken cutlets and a thick
tomato sauce with the added goodness of milk make this restaurant
favorite an easy home-cooked meal.
|
Ingredients |
|
12 oz |
fettuccine or other long pasta |
375 g |
|
2 tsp |
dried Italian herb seasoning |
10 mL |
|
¼ cup |
dry bread crumbs |
50 mL |
|
1-28 oz can |
crushed tomatoes |
796 mL |
|
3 Tbsp |
freshly grated Parmesan cheese |
45 mL |
|
1 tsp |
granulated sugar |
5 mL |
|
4 |
chicken breast cutlets |
4 |
|
2 Tbsp |
flour |
30 mL |
|
1 Tbsp |
olive oil |
15 mL |
|
1 ½ cups |
milk |
375 mL |
|
2 cloves |
garlic, minced |
2 |
|
|
salt and pepper |
|
|
1 medium |
onion, finely chopped |
1 |
|
|
freshly grated Parmesan cheese |
|
| Directions |
|
Preheat broiler. Lightly grease 13 x
9–inch (3.5 L) glass baking dish; set aside. Cook pasta
according to package directions. Drain. In shallow dish,
combine bread crumbs and Parmesan cheese. Dip chicken into
crumb mixture, one piece at a time, pressing to coat. Place in
single layer in prepared baking dish; set aside. In saucepan,
heat oil over medium heat; cook garlic, onion and herbs,
stirring for 3 min or until softened. Stir in tomatoes and
sugar; bring to boil. Boil, stirring occasionally for 5 min or
until slightly thickened. Whisk flour into milk; gradually
stir into pan. Reduce heat and simmer until thickened, 5 min.
Season to taste with salt and pepper. Meanwhile, broil chicken
for 5 min or until crust is golden, turning once. Top each
piece of chicken with ¼ cup (50 mL) sauce. Broil for 5 min
longer or until chicken is no longer pink inside and sauce is
bubbling. Toss remaining sauce with pasta; serve sprinkled
with more Parmesan, if desired. |
|
Nutrient Content |
|
Per Serving: Energy 823.2 Kcal ·
Carbohydrate: 100.7 g · Protein: 73.9 g · Fat (Total): 13.1 g
· Calcium 326.3 mg |
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