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Chicken Parmesan Pasta

Pan seared sun-dried tomatoes and chicken with mushrooms, garlic and zucchini added to a rich and flavorful pasta sauce with ziti shaped noodles. Tossed with mozzarella cheese, Parmesan cheese, fresh herbs and seasoning. A simple dish to make on a busy weeknight dinner or to serve for a dinner party with a glass of wine.
Course main
Cuisine Italian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Author Jessica Knott

Ingredients

  • 5 oz Sun Dried tomatoes in oil
  • 1 tablespoon Sun Dried Tomato oil
  • 1 medium zucchini , thinly sliced
  • 1/3 cup chopped mushrooms
  • 1 teaspoon olive oil
  • 3 garlic cloves , minced
  • 16 ounces Ziti shaped pasta
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 1/2 lbs chicken tenders/breast , cubed
  • 1 teaspoon Italian Seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup chopped fresh parsley
  • Handful fresh basil , shredded
  • 1 (24 oz) jar Classico Riserva Pasta Sauce, Eggplant & Artichoke
  • 1 cup mozzarella cheese
  • 1/2 cup Parmesan cheese
  • 1 tablespoon olive oil
  • 2/3 cup panko crumbs

Instructions

  • Heat sun dried tomato oil in a large dutch oven or skillet over medium-low heat. Add sun dried tomatoes and cook, flipping after brown, about 1 minute. Remove tomatoes, dice and set aside.
  • Add teaspoon olive oil, diced zucchini and chopped mushrooms to skillet then turn heat up to medium and allow to cook, flipping occasionally; about 5 minutes. Add minced garlic for 2 minutes then remove it and set aside in same bowl and tomatoes.
  • Add 1 tablespoon olive oil and chopped chicken to skillet and allow to cook, flipping after about 7 minutes. Allow to cook about 15 minutes or until golden brown.
  • Meanwhile, heat water and olive oil for pasta in a large pot over medium high heat. Add pasta and stir occasionally then cook until al dente. Once cooked, drain and toss with a little olive oil to prevent sticking; set aside.
  • Once chicken is cooked, season with Italian seasoning, salt and red pepper flakes. Add cooked zucchini, garlic, mushrooms and sun dried tomatoes, chopped parsley and basil to chicken. Pour in 1 jar of pasta sauce in pot and stir every together. Allow to cook 5 minutes.
  • Meanwhile, in a small saucepan over medium heat, heat 1 tablespoon olive oil. Add panko crumbs and brown them; set aside.
  • Stir pasta, mozzarella cheese and Parmesan cheese into sauce mixture and allow to heat about 5 minutes. Top with browned panko crumbs.

Notes

Garnish with fresh parsley, basil and Parmesan cheese. Serve with crusty french bread and wine.