Tip: Use a sturdy freezer storage bag for the marinade.
Chicken Parmesan for Two
2 boneless, skinless chicken breasts (3-4 oz. each)
1 28-oz can crushed Italian tomatoes
3 oz. dried whole wheat pasta
2 Tbsp. prepared pesto sauce
½ cup lowfat shredded mozzarella cheese, divided
¼ cup grated Parmesan cheese, divided
(Optional) two sprigs of fresh basil for garnish
*Marinade: 1 Tbsp. wine vinegar, 1 tsp. Dijon mustard, 1 Tbsp. dried Italian seasonings, 1 Tbsp. olive oil, and 1 tsp. minced garlic
- Marinate the chicken breasts for at least an hour (overnight works, too) in an Italian herb dressing (either bottled or my recipe*).
- Cook pasta according to directions on package to al dente. Do not overcook.
- Preheat a 10″ covered skillet on medium. Add chicken breasts, cover, and cook until done (use a meat thermometer if in doubt). Turn off heat but leave chicken in the covered skillet.
- Meanwhile, in a 2-quart pan, heat the Italian crushed tomatoes just to a simmer. Remove from heat and immediately stir in the prepared pesto.
- Spoon some of the tomato sauce over each cooked chicken breast, just to cover. Toss remaining sauce with the cooked pasta and divide between two plates to serve.
- Top each chicken breast with the two cheeses, replace cover on skillet, and allow cheese to melt (3-4 minutes).
- Serve each chicken breast on top the spaghetti, garnish with a sprig of fresh basil (optional), and enjoy.
Those of you who have a copy of Chef Cheri’s Hasty Tasty Meals also have a quick and easy pressure cooker chicken Parmesan recipe, but this recipe is for those who are apprehensive about pressure cooking. ☺