woo hoo go me! i’ve started cooking again – sort of – and i’m so glad to share my recipes with you. this weekend, i made my version of a really easy chicken parmesan, and it was delicious (it’s not really chicken parm… i’ll own up to that…). i’d already made chicken earlier in the weekend and it was really easy to make some pasta, heat up some sauce and toss in a lot of spinach. instead of mozzarella, i used a blend of italian cheeses grated on top.
really easy “chicken parmesan”
4 boneless chicken breasts
2-3 tablespoons of olive oil
2 cups of grated, blended italian cheese
jar of spaghetti sauce
half bag of fresh spinach
heat a large skillet on the stove with the olive oil. prepare the chicken however you do it (i cut all the fat off and cut the breasts in half) and then saute the chicken in the skillet. while you’re doing that, boil a pot of water and cook your pasta. i used shells, but you can also use spaghetti, linguine, elbows or rotini. it’s all about preference in my eyes…
use a smaller saucepan to heat up your sauce and toss in the spinach. it’ll take a few minutes for the spinach to cook, so take this opportunity to pour the pasta in the colander and then put into a bowl. layer your chicken on top of the pasta and spread a thick layer of cheese on it. pop the bowl into the toaster over (or broiler, but you will need to preheat that) for about a minute. (you should also make sure your bowls are oven safe…). when the cheese has melted on top, take out and pour the sauce on top.
serve with a chunk of italian bread or garlic bread.