One-Pot Chicken Parmesan Pasta
Ingredients
The pasta
-
12
oz
penne or other medium-sized pasta
The chicken and vegetables
-
1
lb
uncooked boneless skinless chicken breast, cut into small chunks
-
1
small
onion, diced
-
1
medium
zucchini, shredded
The sauce
-
3
cups
lower sodium chicken broth
-
23
oz
canned tomato sauce (two cans)
-
1
tbsp
tomato paste
-
1
tbsp
red wine vinegar
-
1
tsp
Italian seasoning
-
¼
tsp
salt
-
¼
tsp
crushed red pepper flakes
The toppings
-
2
oz
shredded 2% milk Mozzarella cheese
-
1
oz
freshly shredded Parmesan cheese
-
¼
cup
panko breadcrumbs
-
4
tsp
minced garlic, divided
-
1-2
tbsp
chopped fresh basil
The cooking oil
Instructions
- Mist a 5 QT Dutch oven or large pot with cooking spray and heat over medium-high.
- Cook 1 tsp minced garlic and ¼ cup panko breadcrumbs until golden brown, then set aside.
- Add 1 tbsp olive oil to the pot, then add chicken chunks, season with salt and pepper, and cook until done.
- Remove chicken and cover to keep warm.
- Add remaining olive oil, onion, and zucchini to the pot, cooking until softened.
- Stir in remaining garlic and tomato paste, cooking for another minute.
- Add chicken broth, tomato sauce, red wine vinegar, Italian seasoning, salt, and crushed red pepper, then stir in pasta.
- Bring to a boil, then reduce heat and simmer for 12-15 minutes, stirring occasionally.
- Once pasta is cooked and liquid is absorbed, stir in reserved chicken.
- Top with Mozzarella, Parmesan, and toasted breadcrumbs.
- Broil for 1-2 minutes until cheese is melted and golden, then sprinkle with basil and serve.
Nutrition Facts (estimated)
Servings
6
Calories
417
Total fat
6g
Total carbohydrates
61g
Total protein
32g
Sodium
975mg
Cholesterol
0mg
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