Italian chicken and veggies baked in one skillet - an easy and healthy nightly family dinner. Ready in less than an hour. Only 10 minutes of preparation and 30 minutes of baking. Chicken breasts marinated with basil and topped with vegetables: artichokes, tomatoes, zucchini. Bake this Italian chicken in a casserole covered with mozzarella cheese.


I love to use artichokes - they work well in dinner recipes. I use it for Italian ravioli or to make chicken artichoke bun. My favorite recipes always contain a lot of vegetables. This simple meal is no exception.


* Ingredients :


+To cook chicken:

° 4 boneless and skinless chicken breasts (half horizontally and dry them with a paper towel)

° 1/2 cup flour

° 1 teaspoon salt

° Half a teaspoon of black pepper

° 1 teaspoon garlic powder

° 2 teaspoons of Italian seasoning

° 2 tablespoons olive oil for pasta:

° 12 ounces of spaghetti

+White Wine Parmesan Sauce:

° 4 tablespoons butter

° 1 small yellow onion (or use 1/2 onion), chopped

° 4 garlic cloves, minced

° 2 green onions, chopped

° 2 small tomatoes, diced

° 1 tablespoon flour

° 1 cup heavy cream

° 1 cup of white wine

° 1 cup grated parmesan cheese

° 1 teaspoon of Italian seasoning

° Half a teaspoon more salt to taste

° ¼ 1 teaspoon ground red pepper


* Instructions :


Preparing the chicken breasts: Make sure to cut the chicken breasts horizontally to make them thin. Drye chicken with a Paper towel.

In a large bowl, combine flour, salt, black pepper, garlic powder, & Italian spices. Stir well to blend. Employ a fork , coat chicken breasts in flour blending by pressing them with tongs, also turning chicken on to coat the other side. Sit aside.


Cooking chicken breasts: Heat 2 tablespoons of olive oil in a large skillet over a medium-high heat. Once the skillet becomes hot, place the flour-covered chicken breasts in the skillet and leave them for 4 to 5 minutes on each side, until they are golden brown on both sides and cooked through, turning once between cooking, for 8-10 minutes. Remove chicken from pan and set aside.


The sauce: Add the butter, yellow onion cubes and chopped garlic cloves to the skillet. Cook on medium height, until onions and garlic are translucent, for about 2 minutes. After that add the chopped green onions and tomatoes. Add 1 tablespoon of flour to the pan and beat until blended.


Now add heavy cream, wine, Italian spices, salt and red pepper flakes. Bring to a boil, then add half a cup of grated Parmesan cheese. Use a wooden whisk or spoon and mix until you get a smooth mixture.

Cook the noodles according to the package instructions in the salt water. I like the pasta that is neither too tough nor too soft, so I always cook Al Dente. Drain, but don't rinse.


Final assembly: Add the cooked pasta to the skillet with the sauce and stir over a low heat for 2-4 minutes. Taste and add salt if needed. Return the chicken to the skillet over the pasta and allow it to heat up for an additional 5 minutes.


Serve the chicken either over the pasta or next to it and sprinkle with Parmesan cheese, if desired.



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