Chicken Parmigiana Recipe
Boneless chicken breast prepared with mushrooms, green peppers, onions and our special red sauce, topped with mozzarella cheese, served with pasta.
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Ingredients
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Chicken and Vegetables
Sauce and Cheese
Pasta
Method
Preparing the Chicken and Vegetables
- 1
Sauté Vegetables
In a large skillet, heat the olive oil over medium heat. Add chopped onions, sliced green bell pepper, and sliced mushrooms, and sauté until softened, about 5-7 minutes. Season with salt and black pepper.
- 2
Cook Chicken
Season the boneless chicken breasts with salt and black pepper. Push the sautéed vegetables to one side of the skillet and add the chicken breasts. Cook for about 5-6 minutes on each side or until cooked through and golden brown.
Making the Sauce
- 3
Prepare the Sauce
In the same skillet with the chicken, add minced garlic and stir for about 30 seconds. Then, add the canned crushed tomatoes, dried oregano, and dried basil. Stir everything together and let it simmer for about 10 minutes.
- 4
Add Cheese
Once the sauce has thickened, sprinkle shredded mozzarella cheese over the chicken and cover the skillet. Let it cook for an additional 5 minutes, or until the cheese is melted and bubbly.
Cooking the Pasta
- 5
Boil the Pasta
In a large pot, bring salted water to a boil. Add the spaghetti or pasta of choice and cook according to package instructions until al dente. Drain and set aside.
Serving
- 6
Plate and Serve
On a plate, serve a portion of the cooked pasta topped with the chicken Parmigiana. Spoon extra sauce from the skillet on top and enjoy!
