This fantastic Chicken Parmigiana With Penne Pasta recipe was inspired by Patsy's Classic Italian Cookbook. As usual, I made a couple of little modifications to the recipe which worked out well. For instance, instead of serving the chicken in a whole piece, I had it sliced into bite-sized pieces and tossed together with the pasta, parsley, pasta sauce, and season with sea salt and pepper. Then, I topped the pasta mixture with lots of cheese and baked it in the oven until golden in color. Yummy!
Chicken Parmigiana With Penne Pasta
2 (400g) Skinless & Boneless Chicken Breast, pounded thinly and season lightly with salt and pepper
¼ Cup Flour
1 Large Eggs, beaten
1/3-Cup Bread Crumbs
3 to 4 Tbsp Olive Oil
400 g Penne Pasta
1 Jar (709 ml) Any Favorite Pasta Sauce (tomato based)
3 Tbsp Finely Chopped Flat-Leaf Parsley
Freshly Ground Black Pepper
350 g Mozzarella Cheese
3 Tbsp Grated Parmesan Cheese
Preheat the oven to 400˚F/205˚C.
Spread the flour on a large plate, place the egg in a shallow bowl, and spread the breadcrumbs on a second large plate. Coat each chicken in the flour, then the egg, and the breadcrumbs, patting with the palm of your hand to ensure adhesion.
Line a baking sheet with aluminum foil, drizzle with olive oil, add the chicken, and turn them several times so that both sides are coated with the oil. Bake in the oven for about 15 minutes, turn the chicken and continue to bake for another 10 minutes. Remove the chicken from the oven, let cool slightly, and cut into bite-sized pieces.
While the chicken is in the oven, cook pasta as per manufacturer’s instructions. Drain the pasta, and mix in the parsley, pasta sauce, and toss in the chicken pieces. Season the pasta mixture with sea salt and some freshly ground black pepper.
Pour the pasta mixture into a large baking dish, and top with mozzarella and Parmesan cheese. Bake in the oven for about 18 minutes, or until all the ingredients are heated through and the cheese has melted, and golden in color.