Chicken Parm Pasta

This week’s recipe highlights our Savory Chicken Soup Base and Chopped Garlic.

INGREDIENTS:

  • 2 tbsp. extra-virgin olive oil, divided

  • ¼ cup whole-wheat panko breadcrumbs

  • 2 tbsp. Bell-View Chopped Garlic

  • 1lb. boneless, skinless chicken breast, cut into 1/2-inch pieces

  • 1 tsp. Italian seasoning

  • ¼ tsp. salt

  • 3 cups of prepared Savory Chicken Soup Base

  • 2 cups crushed tomatoes

  • 8oz. whole-wheat penne

  • 4oz.  shredded mozzarella cheese

  • 2oz. shredded Parmesan cheese

  • 1 tbsp. Basil

  • 1 egg

  • 4oz. of milk

DIRECTIONS:

  1. Prepare soup base according to the package. Boil newly made chicken stock. Once boiled, add 8oz of pasta and cook according to the package. Then add crushed tomatoes, basil, and Italian seasoning. Let simmer.

  2. Set oven to the broil feature.

  3. Chop skinless chicken breast into small piece, then take an egg and milk and whisk together. Soak chopped chicken breast in egg/milk mixture and then coat in panko breadcrumbs. Fry chicken in olive oil 5-10 minutes until cooked through.

  4. Add parmesan cheese to the pasta and stir. Then add chicken on top of the pasta and then add the mozzarella cheese to the top.

  5. Let broil in the oven until the cheese gets melty.

Where to?