Quick and Easy Chicken Parm
Chicken Parm: Simple and to the Point
If your like me you spend your days running around doing errands, working, taking care of kids, cleaning up after kids and hubby, etc. I don't know about you but some days I am not interested in adding a meal cooked for scratch to that list.
It is hard to let go of the guilt, I know, but you must.
You are a good mother, good wife, good friend even if your meal isn't something you hand made every bit of. We are not all Martha Stewart and it is OK. I have let go of this image of myself.
Moving on from my little internal self help diatribe- who doesn't love chicken parm??
I do no matter how it may affect my waistline. Note: You can use whole wheat pasta to avoid some of these issue but I haven't warmed up to the taste of it yet.
Here is the way I make Chicken Parm- short, simple, and to the point(which is eating of course):
Super Easy Chicken Parm (Serves 4) Cooking Time: Approx. 33 min Prep: 0
- 2 Boxes of Bell and Evans Air Chilled Breaded Chicken Breast ( Garlic, Gluten Free, or Plain) or other favorite frozen chicken breast
- 1 Can Favorite Tomato Marinara Sauce or other tomato sauce
- 2/3 box of Pasta ( whole wheat or regular)
- 1 bag Shredded Fresh Mozzeralla
- 1/2 teaspoon salt
- butter or olive oil
Note: Bell and Evans is the best chicken ever. It is as close to homemade as you can get. It is air chilled to preserve flavor and avoid water retention, antibiotic free, all natural. Try it once and you'll be hooked. I suggest it because I know it is good and because we are aiming for a homemade feel despite convenience.
- Preheat oven to 375F
- Place chicken breast on cookie sheet covered with tin foil( helps with clean up later) place in oven and set timer for 28 minutes
- Heat sauce in saucepan at medium heat ( if you cook to hot you, sauce will bubble making a mess- do not put your face really close to smell)
- Start boiling water
- Add pasta when water is at a roiling boil, add salt as well (Cooking times vary can be and can be anywhere between 8-12 minutes, do taste test. My uncle used to throw it at the wall but I do not recommend)
- Once sauce is heated well, turn to low
- Take out chicken and add a ladle of sauce over each chicken breast. Then add shredded mozzarella to each, put back in oven for 5 minutes or until cheese is melted
- Shut off stove for pasta and sauce. Drain pasta and put back in pan. Add a little butter or olive oil to avoid sticking. Add sauce to pasta and stir.
- Add chicken and pasta to plate. Voila!
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