Tuesday, March 2, 2010

College Cooking Class: Chicken Parmesan

Tonight's recipe is chicken parmesan with spaghetti. Chicken parmesan is one of my favorite meals, but I have never actually tasted a version made with parmesan, it's always with mozzarella. I have continued that nonsensical tradition, but mixed things up by using boneless skinless chicken breast, which is much healthier than the typical breaded and fried recipes.

- 1/4 of a package of spaghetti (or any other noodle)
- 2 small, boneless, skinless chicken breasts
- 1/3 jar of marinara sauce
- 1 oz. mozarella cheese, preferably a string cheese
- 1 cup green beans
- olive oil

1) Turn on the stove and set up water to boil for spaghetti; defrost chicken in a bowl of warm water.

2) Rinse green beans and set aside in a bowl with some water. Cut up the mozarella cheese into small pieces.

3) Let spaghetti cook on the stove. When spaghetti is done, drain in a colander. Place it back in the pot it was cooked in, and add marinara sauce.

4) Cook the chicken in some olive oil for a few minutes on each side. When chicken is almost done, add some marinara sauce into the pan. Once marinara sauce has coated the chicken completely, add cut up chunks of mozzarella cheese on top of the sauce-covered chicken.

7) Heat green beans in the microwave to serve on the side.

8) Put spaghetti on a plate and place the chicken on top. Sprinkle on some parmesan cheese. Serve green beans on the side.

Chicken Parmesan

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