So...I had written the blog and was going to copy it for spell check when it just disappeared! :( All that typing and poof! Grrreeaatt...
Alright, let's try this again.
This is the first week of the Whip-It-Up challenge and after browsing through the cookbook I bought in Portland, “The Get ‘Em Girls’ Guide to the Power of Cuisine: Perfect Recipes for Spicing up Your Love Life”(what a great title!), I settled on the following recipe: Effortless Chicken Parmesan and Angel Hair Pasta. I decided to post the recipe first. Tomorrow I will make it and post the results and photos.
So here is the recipe!
Effortless Chicken Parmesan and Angel Hair Pasta
* 1 box 16oz angel hair pasta, uncooked (I couldn’t find angel hair pasta in the dry pasta aisle so I got the fresh pasta)
* olive oil for frying
* 1.5 chicken breast tenders
* 0.25 teaspoon salt
* 0.25 teaspoon ground black pepper
* 1 cup all-purpose flour
* 2 large eggs, lightly beaten
* 2 cups of Italian style bread crumbs
* 1.5 shredded Parmesan cheese
* 1.5 teaspoon dried thyme
* 1 cup chopped fresh flat leaf parsley
* 0.5 teaspoon red pepper flakes
* 1.5 cups Easy Tomato Sauce (see below)
* 0.5 cup shredded Mozzarella cheese
1) Preheat oven to 350F. Bring a large pot of lightly salted water to a boil over high heat.
2) Heat 0.5 inch of olive oil in a large skillet over medium to medium-high heat. Season the chicken tenders with salt & pepper. Place flour in a shallow dish. Beat eggs in a second dish.
3) In a third dish, combine the bread crumbs, 1 cup of the Parmesan, the thyme, parsley and red pepper flakes. Coat chicken in flour then egg then bread crumb mixture. In batches, cook chicken until deeply golden on each side, 4 to 5 minutes, and transfer to a 8 x 8 inch baking dish.
4) Pour a little of the Easy Tomato Sauce on the chicken tenders and bake for 10 minutes or until cooked through.
5) Meanwhile, add the pasta and prepare according to the package directions for al dente. Drain.
6) Remove the chicken from the oven and top with the Mozzarella and the remaining Parmesan. Place back in the oven to melt the cheese and remove. Coat the hot cooked pasta lightly with sauce, top with chicken and serve.
Makes 4 to 6 servings.
Easy Tomato Sauce
* 2 tablespoons extra virgin olive oil
* 1 small onion chopped
* 1 small green bell pepper, seeded and chopped (optional)
* 2 cloves garlic, minced
* 2 cups canned crushed tomatoes, undrained
* 1 29oz can or 2 15oz cans tomato sauce
* 1 teaspoon dried oregano
* 1 teaspoon dried thyme
* 0.5 teaspoon Italian seasoning blend
* 1 tablespoon sugar (optional)
* salt & ground black pepper
1) Place the olive oil, onions, green pepper (if using) and garlic in a large saucepan and cooked over medium low heat, stirring occasionally for 10 minutes.
2) Add the tomatoes and the tomato sauce and bring to a light boil.
3) Add the oregano, thyme, Italian seasoning, sugar (if using) and salt & pepper to your taste. Reduce the heat and simmer for 15 minutes.
4) Use immediately or cool completely and store in an air-tight jar. Sauce will keep for up to 3 days. Makes about 4 cups.
So there you have it. You will have to wait until tomorrow for photos and feedback on the recipe. Right now, I’m off to bed. :)
Alright, let's try this again.
This is the first week of the Whip-It-Up challenge and after browsing through the cookbook I bought in Portland, “The Get ‘Em Girls’ Guide to the Power of Cuisine: Perfect Recipes for Spicing up Your Love Life”(what a great title!), I settled on the following recipe: Effortless Chicken Parmesan and Angel Hair Pasta. I decided to post the recipe first. Tomorrow I will make it and post the results and photos.So here is the recipe!
Effortless Chicken Parmesan and Angel Hair Pasta
* 1 box 16oz angel hair pasta, uncooked (I couldn’t find angel hair pasta in the dry pasta aisle so I got the fresh pasta)
* olive oil for frying
* 1.5 chicken breast tenders
* 0.25 teaspoon salt
* 0.25 teaspoon ground black pepper
* 1 cup all-purpose flour
* 2 large eggs, lightly beaten
* 2 cups of Italian style bread crumbs
* 1.5 shredded Parmesan cheese
* 1.5 teaspoon dried thyme
* 1 cup chopped fresh flat leaf parsley
* 0.5 teaspoon red pepper flakes
* 1.5 cups Easy Tomato Sauce (see below)
* 0.5 cup shredded Mozzarella cheese
1) Preheat oven to 350F. Bring a large pot of lightly salted water to a boil over high heat.
2) Heat 0.5 inch of olive oil in a large skillet over medium to medium-high heat. Season the chicken tenders with salt & pepper. Place flour in a shallow dish. Beat eggs in a second dish.
3) In a third dish, combine the bread crumbs, 1 cup of the Parmesan, the thyme, parsley and red pepper flakes. Coat chicken in flour then egg then bread crumb mixture. In batches, cook chicken until deeply golden on each side, 4 to 5 minutes, and transfer to a 8 x 8 inch baking dish.
4) Pour a little of the Easy Tomato Sauce on the chicken tenders and bake for 10 minutes or until cooked through.
5) Meanwhile, add the pasta and prepare according to the package directions for al dente. Drain.
6) Remove the chicken from the oven and top with the Mozzarella and the remaining Parmesan. Place back in the oven to melt the cheese and remove. Coat the hot cooked pasta lightly with sauce, top with chicken and serve.
Makes 4 to 6 servings.
Easy Tomato Sauce
* 2 tablespoons extra virgin olive oil
* 1 small onion chopped
* 1 small green bell pepper, seeded and chopped (optional)
* 2 cloves garlic, minced
* 2 cups canned crushed tomatoes, undrained
* 1 29oz can or 2 15oz cans tomato sauce
* 1 teaspoon dried oregano
* 1 teaspoon dried thyme
* 0.5 teaspoon Italian seasoning blend
* 1 tablespoon sugar (optional)
* salt & ground black pepper
1) Place the olive oil, onions, green pepper (if using) and garlic in a large saucepan and cooked over medium low heat, stirring occasionally for 10 minutes.
2) Add the tomatoes and the tomato sauce and bring to a light boil.
3) Add the oregano, thyme, Italian seasoning, sugar (if using) and salt & pepper to your taste. Reduce the heat and simmer for 15 minutes.
4) Use immediately or cool completely and store in an air-tight jar. Sauce will keep for up to 3 days. Makes about 4 cups.
So there you have it. You will have to wait until tomorrow for photos and feedback on the recipe. Right now, I’m off to bed. :)
No comments:
Post a Comment