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A new twist on chicken parmigiana with noodles. Not only is it delicious but it is healthier too.
Take 3 large chicken breast and place in a 1 gallon Ziploc bag. Take a rolling pin and pound them out to about 1 inch.
Fill a shallow pan, (I used a pie dish) with 1 cup reduced fat buttermilk. Let them soak for about 5 minutes.
While the chicken sits in the butter milk, fill another shallow pan or plate with 1/2 a cup of panko bread crumbs.
Add to the panko crumbs 1 tsp oregano, 1 tsp basil, 1/2 tsp thyme, 1/2 kosher salt & 1/4 pepper. Mix well.
Take your chicken breast and transfer to the panko, coating the chicken on both sides.
Transfer to a baking sheet brushed with 1 1/2 Tbs of olive oil. Bake in the oven at 350 for 25 minutes, turning the breasts half way.
While the chicken is in the oven take your zucchini and cut in half. I used 6 small zucchinis.
Take a zest-er or julienne cutter and run it down the zucchini. Do this along all the sides till you get to the core. Discard the core. Do the same thing with 1 yellow squash. Make sure you have 2 generous cups of zucchini and squash. Set aside.
Thinly slice 1 shallot, mince 3 garlic cloves, dice 1 vine ripe tomato, slice 1/4 cup of roasted red pepper and 1/4 cup of fresh basil.
Check your chicken, do you need to flip it?
Heat a 1 Tbs of olive oil in a large skillet. Add garlic and shallot and saute till they just beginning to get translucent.
Add 1/4 cup of tomato sauce and half of your basil. Stir and cook at a medium heat for 2 minutes. Add tomatoes and red peppers, stir and let simmer for 5 minutes.
Add the zucchini noodles. Toss with the sauce and saute at a medium heat for about 5 minutes. Add salt and pepper to taste. Remove from heat and transfer to a bowl. You don’t want to the zucchini to over cook and get soft.
Pull the chicken from the oven and sprinkle with mozzarella. Transfer to broiler and cook on normal until the cheese melts and bubbles.
Serve the chicken over the pasta, garnish with fresh basil, diced tomato and drizzle with olive oil.
I can honestly say this fresh pasta recipe works every time. It rolls out beautifully, tastes great, doesn’t blow up in the water, doesn’t break when you make ravioli and the dough can be made ahead and kept in the refrigerator!
I make pasta a lot, mostly ravioli. I make a bunch and freeze them and it makes getting dinner on the table so easy! Feel free to substitute spinach, basil, chard or kale … but ramps are in season!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!