Sometimes I question why, at any point, I even set aside my cast iron skillet in any case. Genuinely, its house is on the burner on the grounds that seldom do I make a dinner that doesn’t exploit its exceptional flexibility.
This two-person skillet dish of chicken parm and pasta is no exception. Whether it’s crisping up the breaded chicken or baking everything in the stove, the strategy behind this 30-minute feast is pretty much as smoothed out as the fixing list. ( We’re talking about all eight items!)
When to utilize things of comfort — like frozen, pre-cooked chicken — is an issue of desired results. Some of the time, going after a thing like this represents the moment of truth between preparing supper at home or requesting cushion Thai, once more. Also, considering this feast is made for two, it’s a simple method for adding a fixing that I regularly just make in bigger amounts.
Following the crisping of the chicken, this recipe is all about the short steps that come next: Broil the pasta and cheese with the tomatoes and marinara until heated through, then fold in the chicken and top with more cheese. Basil is added toward the end, in light of the fact that new spices will constantly cause you to feel as you’re doing the most, with scarcely any work whatsoever.
INGREDIENTS
- 6 ounces rigatoni pasta
- 8 ounces frozen, breaded chicken breast
- 1 tablespoon olive oil
- 2 cloves garlic, thinly sliced, divided
- 1 (28-ounce) can diced tomatoes, drained
- 1 cup marinara sauce
- Small handful fresh basil leaves
INSTRUCTIONS:
- Organize a rack in the top place of the stove and set the intensity to sear.
- Heat a medium pot of salted water to the point of boiling over medium-high intensity. Cook the pasta until tender by adding it. Channel and put away. In the interim, microwave the chicken as per the bundle bearings. At the point when it is sufficiently cool to deal with, cut it into huge lumps.
- In a cast-iron skillet or medium oven-safe frying pan, heat the oil to a shimmering temperature over medium heat. Add half of the cut garlic and cook for 30 seconds. Add the chicken and cook, blending every so often, until fresh and brilliant brown, around 2 minutes. Move the chicken and garlic to a plate.
- Add the depleted tomatoes and remaining garlic to the skillet. Cook until the tomatoes have mellowed and a large portion of the fluid has dissipated, 1 to 2 minutes. Add the pasta, marinara, and half the cheese to the mixture. Mix until completely covered and the cheddar has dissolved. Incorporate the garlic and the remaining chicken. Sprinkle with the excess cheddar.
- Broil for one to two minutes, or until the cheese has melted and begun to lightly brown in spots. Tear the basil leaves and sprinkle them over the top. Serve right away.
RECIPE NOTES
Storage: Extras can be put away in an impenetrable holder in the fridge for as long as 5 days.
Servings: This dish makes enough for two people, but it can be exactly doubled to make four.
NUTRITIONAL INFO
- pork-free
- egg-free
- soy-free
- high-fiber
- fish-free
- shellfish-free
- alcohol-free
- peanut-free
- red-meat-free
- tree-nut-free
Per serving, based on 2 servings. (% daily value)
- Calories: 933
- Fat 40.6 g (62.5%)
- Saturated 15.5 g (77.5%)
- Carbs 89.1 g (29.7%)
- Fiber 12.8 g (51.1%)
- Sugars 19.9 g
- Protein 53.6 g (107.3%)
- Sodium 1034.0 mg (43.1%)