Chicken Parmesan Pasta Skillet
This Chicken Parmesan Pasta Skillet is an easier way to make this classic Italian dish - and it comes together in about 30 minutes in one pot!
Servings: 6 servings
- 1 tbsp olive oil
- 2 cloves garlic minced
- 2 Portobello mushrooms sliced
- 1 1/2 cups dried orzo
- 1 cup water
- 1 (700mL) jar tomato/spaghetti sauce
- 1 cup shredded mozzarella
- 1 cup chopped baby spinach
- 4 chicken cutlets
- 2 eggs
- 1 cup flour
- 1 cup breadcrumbs
- Salt & pepper to taste
Heat olive oil in a large skillet over medium heat. Meanwhile, coat each chicken breast in egg, then in flour, then in breadcrumbs. Sprinkle with salt & pepper, then place in skillet and fry for about 3-4 minutes per side.
When breading becomes a bit more solid, continue to fry chicken in the middle of the pan and add garlic and mushrooms around, sautéing for about 5 min.
Add orzo, water and tomato sauce, then bring to a boil. Lower heat to medium, then cover skillet with well-fitting lid and let simmer for about 12-15 min, checking and stirring often until orzo and chicken is completely cooked through.
Remove lid and add cheese to the tops of each chicken breast. Stir in spinach and cover with lid again, cooking for another 1-2 minutes.
Calories: 550kcal | Carbohydrates: 65g | Protein: 42g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 142mg | Sodium: 1050mg | Potassium: 1102mg | Fiber: 5g | Sugar: 8g | Vitamin A: 770IU | Vitamin C: 10mg | Calcium: 170mg | Iron: 4mg