Chicken Parmesan Pasta

Raise your hand if you're tired of me posting chicken recipes! Listen, I am well aware that at least 85% of the savory dishes I post here involve chicken in some way. There are a few reasons for this: 1.) Chicken goes on sale all the time, and when you cook on a budget like I do, that is a very good thing; 2.) It's so versatile; it can be stuffed or shredded or breaded or pounded, and can be used in pretty much every ethnic cuisine there is; and 3.) It is the only meat my children will eat. Well, sometimes I can get them to eat pork, but that's about it. Besides, I think everyone is always looking for new chicken recipes, right? Maybe I should just rename my blog to "Cassie Craves Chicken" and be done with it. ;)

So here's yet another chicken recipe for you, and this one? This one, my friends, is a real winner. I've made it a handful of times now and it is safe to say that it's solidly on the Family Favorites list. It's a simple, quick way to enjoy chicken parmesan, and it cooks entirely on the stovetop, so there's no need to even turn on the oven. Best of all, it's absolutely delicious!

Chicken Parmesan Pasta

adapted from Creative Kitchen

1 pound chicken tenders, cut into chunks

1 cup Italian-seasoned breadcrumbs

1/4 cup grated parmesan cheese

1 egg, beaten

1 tablespoon butter

1 tablespoon olive oil

1 medium onion, chopped

Salt and pepper to taste

4 cloves garlic, minced

1 jar of your favorite spaghetti sauce

Italian seasoning to taste

8 ounces mozzarella cheese, diced (you can use fresh, block, or do what I do, which is use some of the boys' string cheese)

1 pound penne or other short pasta

2 tablespoons butter

Additional parmesan cheese

1. Place the breadcrumbs and 1/4 cup parmesan cheese in a plastic freezer bag. Dip the chicken chunks in egg, then add to the bag and shake to evenly coat.

2. Heat enough olive oil to coat the bottom of a large skillet over medium heat. Add the chicken in an even layer and cook on all sides until browned and cooked through. Remove the chicken to a baking sheet, cover with aluminum foil, and keep warm in the oven.

3. Cook the pasta to al dente in boiling salted water; drain, return to pot, and add 2 tablespoons of butter and a handful of parmesan cheese. Stir until melted.

4. Drain and wipe the skillet you used for the chicken, then return it to the heat and add the one tablespoon each of butter and olive oil. Add onion and season with salt and pepper and cook until the onion is softened. Add garlic; cook and stir 30 seconds, then stir in the spaghetti sauce. Add Italian seasoning and additional salt and pepper to taste.

4. Combine pasta, reserved chicken pieces, sauce, and diced mozzarella and stir to combine. Sprinkle with additional parmesan cheese and serve.