Ingredients
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Marinara Sauce
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1.5 Onions
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4 Cloves Garlic
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1 28 Ounce Can Crushed Tomatoes
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1 Teaspoon Italian Seasoning
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1 Pinch Crushed Red Pepper
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2 Small Zucchini
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2 Small Yellow Squash
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Chicken
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1 Pound Chicken Breast
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8 Ounces Panko Bread Crumbs
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1 Teaspoon Italian Seasoning
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1 Ounce Shredded Parmesan Cheese
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1 Teaspoon Salt
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.5 Teaspoon Fresh Ground Black Pepper
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3 Eggs
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1 Cup Flour
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Other
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2 Ounces Shredded Parmesan Cheese
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8 Ounces Shredded Mozzarella Cheese
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1 Pound Angel Hair Pasta
Directions
- Prepare the Ingredients: Dice the onion, zucchini, and yellow squash. Mince the garlic. Cook the noodles according to package directions. Shred the cheeses if needed.
- Make the Marinara: Heat a large pot over medium-high heat and add a small amount of oil. Add onion and saute for 4-5 minutes until translucent. Add garlic and cook while stirring for 3-4 minutes more. Add Italian seasoning and crushed red pepper, stir for 1 minute more before adding the can of crushed tomatoes. Cover and reduce the heat to a simmer. Simmer for 1-2 hours checking occasionally and adding a small amount of water or vegetable broth as needed. The goal of simmering the sauce is to reduce the acidity of the tomatoes and bring out their natural sweetness. Season with salt and pepper to taste and add a small amount of sugar if you aren’t able to simmer the sauce long enough for it to sweeten. Once you are satisfied with the flavor, add in the diced zucchini and yellow squash and simmer for 15-20 minutes more until soft.
- Prepare Chicken and Breading: Preheat the oven to 425°. While the sauce is simmering prepare the chicken. Filet the chicken breasts into half-inch pieces. In a deep dish or plate combine the bread crumbs, Italian seasoning, parmesan cheese, salt, and pepper then mix together. In a separate dish, crack the eggs and add 1-2 tablespoons of water before whisking until frothy. In a third dish, put the flour.
- Bread the Chicken: Arrange your breading ingredients with the raw chicken first, then the flour, then the egg, then the bread crumb mixture, and finally put a sheet pan covered in parchment paper at the end. Coat the chicken in flour then dip it into the egg. Finally, coat the chicken with bread crumbs and place it onto the sheet pan. Once you have coated each piece of chicken and arranged them on the pan, bake for 20-30 minutes until the chicken begins to brown and has reached an internal temperature of 165°. Remove from the oven and let rest until the marinara sauce is done.
- Finish the Chicken and Serve: Once the sauce is done put about 1/4 to 1/2 cup of the sauce onto the top of each piece of chicken. Put a small handful of the mozzarella cheese and parmesan cheese on top of each piece and place the tray back into the oven for 10-15 minutes until the cheese is melted and slightly browned. Serve the chicken with noodles topped with more marinara sauce and sprinkle additional parmesan cheese and chopped basil as an optional garnish.
Meal Prep Tip:
This meal is excellent served as leftovers. Store the completed chicken in one container and the noodles topped with marinara in another container. When you are ready to eat, heat them in the microwave and serve! You can eat this meal for up to 5 days after cooking it but expect the chicken to lose more and more of its crispy texture the longer it is in the fridge.
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