Chicken Parmesan
My dad used to make chicken parmesan at least once a month growing up, so creating this recipe brought back a lot of nostalgia. This is a light chicken parmesan. I used gluten free noodles. You can also sub the regular pasta for zucchini noodles if you’re looking to pack in more veggies. Enjoy!
RECIPE CARD
TIME TO COOK: about 1 hour and 30 minutes
INGREDIENTS: OTHER
1 lb spaghetti
1 cup freshly grated parmesan
INGREDIENTS: SAUCE
1 pint cherry tomatoes (halved)
6 campari tomatoes (quartered)
28 oz basil crushed tomatoes
7 garlic cloves (crushed)
½ yellow onion (chopped)
1/8 tsp crushed pepper
½ tbsp basil
INGREDIENTS: CHICKEN
1 lb chicken
½ tbsp basil
¼ tbsp garlic powder
INSTRUCTIONS
Pre-heat the oven to 425F.
While the oven is preheating, combine the chicken, basil and garlic in an airtight container. Place in the refrigerator to marinate while the sauce cooks.
Line a 9x13 pan with parchment paper. Add cherry tomatoes, Campari tomatoes, crushed tomatoes, garlic cloves, onion, crushed pepper, and basil.
Place the 9x13 in the oven for 45 minutes.
Once the sauce is done, remove from the oven and place in a large sauté pan. Use a hand blender to thoroughly combine the sauce. Simmer on low while the chicken and pasta cook.
Line a sheet pan with parchment paper. Place the marinated chicken on the pan and put in the oven. Cook for 15 minutes at 425F. After 15 minutes, flip the chicken and add a layer of the sauce along with a layer of freshly grated parmesan cheese. Cook the chicken for an additional 10 minutes or until chicken is thoroughly cooked.
While the sauce simmers and the chicken cooks, cook the pasta per directions on the packaging.
Once the pasta is cooked and drained, add to the sauce. Allow to simmer on low until the chicken is thoroughly cooked.
Serve!
PS- Add salt! Taste the sauce once it comes out of the oven to see if you need to add salt and pepper.
