I think we all struggle during weekdays with putting some quick cooked food on the table and still have everybody licking their finger. I have some recopies which I know the whole family likes and are easy to make but I don’t want to abusively use them to not get us all saturated on them. And so, when I have some time I am searching for quick recipes to try out.
That’s how I found this, in my opinion upgraded, Chicken Parmesan recipe that is both easy and super tasty. You might be thinking of all the pots you need to clean after cooking this and how not that easy to make it would be. Well, that’s why I said this is an upgraded recipe. You will make it in just one pot!
Even though the original Chicken Parm is made with breaded chicken, in here you’ll find it just fried. You’re disappointed? Don’t be! If you didn’t know until now, let me tell you that the Parmigiana, translated as “in the style of Parma”, was being initially made with aubergine or eggplant. Only when Italian immigrants took the dish with them in other countries they started adding different meat cuts to the dish. And well they did because that’s how we ended up with Pollo alla Parmigiana. So now that we are convinced that making little changes in the original recipes can bring up delicious make overs, let me tell you what you will need so you can quickly start cooking.
4 boneless skinless chicken breast fillets
128 oz diced tomatoes
4 cups of grated mozzarella cheese
¼ cup freshly grated Parmesan cheese
1lb penne pasta
2 ½ chicken broth
1 garlic glove minced
1 onion diced
1 tbs olive oil
1 tbs Italian seasoning
Salt and pepper
All you need to do is place a big skillet on over medium stove and heat the olive oil. Cook the chicken on each side for 3-4 minutes until golden brown then set the chicken aside.
In the same pan add first the onion and cook for 3 minutes then add garlic and cook for another 30 seconds. Putt in the chicken broth, pasta, tomatoes and seasoning. After it comes to a broil on medium-low heat, let it simmer for 15 minutes.
Add spinach to the skillet and place the chicken on it then top it with the Parmesan cheese and mozzarella. Place it into the preheated oven and let it cook for 10-15 minutes until the cheese melts.