One Pot Light Chicken Parmesan Pasta
Description
This is a five star recipe for several reasons. It's quick to prepare, clean up is a snap because it's made in one pot, and it is amazingly delicious.
Ingredients
4 T. olive oil, divided
1 T. butter
1 c. panko breadcrumbs
1/4 t. granulated garlic
3/4 t. Italian seasoning
2 T. freshly grated Parmesan cheese, plus more for serving
1 lb. boneless, skinless chicken breast or thighs, cut into 3/4-inch x 3/4-inch pieces
3 t. kosher salt, divided
1 lb. dried linguine
28 oz. crushed tomatoes
1 large onion, ends trimmed off, peeled, halved, and cut into thin strips
4 1/2 c. low-sodium chicken stock/broth or water
10 - 12 fresh basil leaves, roughly torn, plus more for garnish
5 garlic cloves, peeled and thinly sliced or minced
1 1/2 t. kosher salt
1/2 t. crushed red pepper flakes, optional
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
In a large skillet or pot with high sides, melt 1 T. butter with 1 T. olive oil over medium-low heat. Add panko breadcrumbs and granulated garlic; stir to evenly coat crumbs with butter and oil mixture. Toast, stirring constantly, until crumbs smell like toast and are a golden brown color. Immediately scrape breadcrumbs out of the pan into a bowl. Toss Italian seasonings and grated Parmesan cheese into breadcrumbs; let sit on the counter while preparing the rest of the meal.
Return pan to the stove; raise heat to medium-high. Add remaining olive oil to the pan; swirl to coat the pan. Sprinkle 1 t. kosher salt and freshly ground black pepper over the chicken. Add chicken to the hot oil; do not disturb for 2 minutes. Flip the chicken pieces with tongs; brown second side for 2 minutes. Hopefully, there will be little caramelized bits of chicken stuck to the pan, which equals flavor and will be a delicious part of the finished sauce. Use a slotted spoon to transfer chicken to a bowl. Tent the bowl lightly with foil.
Add linguine, tomatoes, stock/broth or water, onion, basil, garlic, kosher salt, and crushed red pepper flakes to the pan. Raise heat to high; bring to a boil. While it is boiling, use tongs to turn, toss and stir the ingredients constantly. After 5 minutes, add chicken and accumulated juices from the plate to the pan. Continue boiling, tossing, turning, and stirring until pasta is to your liking, about 4 minutes. Taste pasta and sauce, adjusting salt, if necessary.
Transfer to a serving dish; garnish with torn basil leaves.
Serve. Pass the bowl of Parmesan breadcrumbs around the table to add as much or little as desired.
4-6 servings.