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

Cook Time 25

Total Time 30

Servings servings

Calories 689kcal

Author Jessica (swankyrecipes.com)

Ingredients

5 oz Sun Dried tomatoes in oil
1 tablespoon Sun Dried Tomato oil
1 medium zucchini thinly sliced
⅓ cup chopped mushrooms
1 teaspoon olive oil
3 garlic cloves minced
16 ounces Ziti pasta
1 tablespoon olive oil
1 tablespoon olive oil
1½ lbs chicken tenders/breast cubed
1 teaspoon Italian Seasoning
¼ teaspoon salt
¼ teaspoon red pepper flakes
¼ cup chopped fresh parsley
Handful fresh basil shredded
24 oz Classico Riserva Pasta Sauce, Eggplant & Artichoke
1 cup mozzarella cheese
½ cup Parmesan cheese
1 tablespoon olive oil
⅔ cup panko crumbs

US Customary - Metric

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.

Nutrition