Best 4 Cheezy Chicken Parmesan With Zucchini Pasta Recipes
Indulge in a flavor-packed culinary journey with our delectable Cheesy Chicken Parmesan with Zucchini Pasta. This tantalizing dish combines the classic flavors of chicken parmesan with the refreshing twist of zucchini pasta, creating a symphony of textures and tastes. Crispy chicken breasts coated in a flavorful breadcrumb mixture are pan-fried to golden perfection, then smothered in a rich and luscious tomato sauce and melted cheese. Alongside the chicken, tender zucchini noodles take center stage, tossed in a zesty garlic and herb sauce, adding a delightful balance of flavors. Discover the secrets behind this irresistible recipe and embark on a culinary adventure that will leave your taste buds craving more.
**Additional Recipes:**
1. **Zucchini Pasta with Creamy Pesto Sauce:** Experience the vibrant flavors of this light and refreshing pasta dish. Zucchini noodles are tossed in a velvety pesto sauce, made with fresh basil, pine nuts, parmesan cheese, and olive oil, creating a symphony of herbaceous and nutty flavors.
2. **Cheesy Chicken Parmesan Bites:** Satisfy your cravings with these bite-sized delights. Chicken breasts are cut into small pieces, coated in a crispy breadcrumb mixture, and baked until golden brown. Each bite is then topped with marinara sauce and melted cheese, resulting in a burst of flavor in every bite.
3. **Zucchini Noodles with Lemon-Garlic Shrimp:** Embark on a culinary journey to the Mediterranean with this flavorful dish. Zucchini noodles are tossed in a tangy lemon-garlic sauce, complemented by succulent shrimp cooked to perfection. The combination of vibrant flavors will transport your taste buds to the shores of the Mediterranean.
4. **Cheesy Chicken Parmesan Casserole:** Indulge in the ultimate comfort food with this hearty and satisfying casserole. Layers of tender chicken, marinara sauce, and melted cheese come together in perfect harmony. Topped with a crispy breadcrumb crust, this casserole is a guaranteed crowd-pleaser.
5. **Zucchini Pasta Salad with Feta and Mint:** Experience the freshness of this vibrant pasta salad. Zucchini noodles are tossed with a zesty dressing made with olive oil, lemon juice, and herbs. Feta cheese and mint add a delightful burst of flavor, creating a light and refreshing side dish or main course.
CRISPY PARMESAN GARLIC CHICKEN WITH ZUCCHINI
Crispy parmesan garlic chicken with zucchini is a fantastic one-pan meal that the family will love. Crispy chicken is breaded with an amazing parmesan garlic crust paired with tender zucchini sautéed to perfection!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 25m
Number Of Ingredients 7
Steps:
- In a large skillet over medium heat melt 2 Tablespoons butter. To make the chicken: Melt the remaining 4 tablespoons of butter in a shallow dish. In another shallow dish combine bread crumbs, parmesan cheese, and flour. Dip the chicken in the butter and then coat in the bread crumb mixture and place in skillet.
- Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. Set aside on plate.
- Add 2 Tablespoons of butter back to the skillet and saute the minced garlic for a minute. Add the zucchini to the skillet and saute until tender. Salt and pepper to taste and add 1 Tablespoon parmesan. Add the chicken back to the skillet and heat for a minute or so. Serve immediately.
Nutrition Facts : Calories 418 kcal, Carbohydrate 17 g, Protein 27 g, Fat 27 g, SaturatedFat 15 g, Cholesterol 133 mg, Sodium 532 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHEEZY CHICKEN PARMESAN WITH ZUCCHINI "PASTA"
Another from the "Cook Yourself Thin" series on Lifetime TV. DH loved the cheese and couldn't tell it was "diet food!" I think this would be great for company.
Provided by McGelby
Categories Chicken Breast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For the sauce, heat 1 tablespoon of the oil in a large skillet over medium-low heat.
- Add the onion, garlic and 1/2 teaspoon salt.
- Cook, stirring, 1 minute. Cover, reduce heat to very low and cook until vegetables are softened, about 5 minutes. (Check a few times during cooking; if vegetables begin to brown, add 2 teaspoons water and stir.)
- Add the tomatoes with juice, basil and another 1/2 teaspoon salt.
- Bring to a simmer, cover and simmer gently 5 minutes.
- Then simmer very gently, partially covered, until thickened, about 20 minutes.
- Season with 1/8 teaspoon pepper.
- Meanwhile, using a mandoline or vegetable peeler, slice the zucchini lengthwise into 1/8-inch-thick long pappardelle-like strips, turning the zucchini and slicing on 4 sides only until you see the center seeds. Discard the centers.
- Remove the tomato sauce to a bowl with a rubber spatula; no need to clean the skillet.
- Heat the remaining 1 tablespoon of oil in the skillet over medium heat.
- Add the zucchini and 1/4 teaspoon salt.
- Cover and cook until wilted, tossing often with tongs for even cooking, 8 to 10 minutes.
- Return the tomato sauce to the pan, add 1 tablespoon of the parsley, and season with 1/8 teaspoon pepper; cover and set aside.
- Cut chicken breasts in half to make 6-8 large, thin cutlets.
- On a plate, combine the bread crumbs, 1/4 cup grated Parmesan and the remaining chopped parsley.
- Place the egg white on a second plate.
- Dip the chicken into the egg whites, and then into the bread crumb mixture to coat completely; set aside on a large plate or platter.
- Heat 2 teaspoons oil in each of two nonstick 10-inch skillets over medium-high heat.
- Add half of the chicken to each skillet and cook until lightly browned on one side, 2 to 3 minutes.
- Flip, and cook until chicken is firm, and lightly browned on the other side, 1 to 3 more minutes.
- To serve, re-warm the zucchini in the tomato sauce over medium heat.
- Use tongs to make a "twist" of zucchini pappardelle on each of 4 plates.
- Lean chicken cutlets against the side of zucchini.
- Scoop 1 tablespoon ricotta onto each plate, and spoon remaining tomato sauce on top of the chicken.
- To garnish each plate, drizzle chicken with 1/2 teaspoon olive oil, and sprinkle with 1 teaspoon Parmesan.
Nutrition Facts : Calories 365.5, Fat 18.4, SaturatedFat 4.3, Cholesterol 82.9, Sodium 1028.5, Carbohydrate 18, Fiber 4.8, Sugar 10.8, Protein 33.9
CHEESY ZUCCHINI AND CHICKEN PASTA
This recipe is very versatile, add more or less garlic, add some pepper, stewed tomatoes, whatever floats your boat. This is a very quick meal for us because I always have already cooked pasta and chicken in the freezer, so all I have to do is pull it out and voila! You could also use canned chicken. This is not a real spicy meal, it's a good base recipe and one I know my kids will enjoy as is when I don't feel like listening to them complain and we are all just hungry and tired :)This makes a lot, so we usually have some left over to serve as a side dish on another night.
Provided by pixieglenn
Categories Chicken
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- I usually have the chicken already cooked, but if you don't, cook three breasts of chicken. Put water on for the pasta (again, if you don't already have this in the freezer).
- While those two things are cooking, put the oil in a large skillet, shred the carrots and zucchini. Toss them along with the garlic into the pan and saute.
- By the time the carrots and zucchini are done, your pasta and chicken should be done as well.
- Toss it all together in the skillet along with the sour cream, mozzarella, parmesan, and romano cheeses. Let it sit for a few minutes to let the cheese melt and serve!
EASY CHICKEN PARMESAN
This has been a family favorite for years. My sons loved it as they were growing up, asking for it often. Now, as adults, they are making it for their wives! It is not only easy, but lower fat than most versions! Many times I simply cook this in a skillet with a little Pam. The results are just as good!
Provided by Georgia Jill
Categories Chicken Breast
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Pour a small amount of spaghetti sauce on the bottom of a baking dish. You only need enough to cover the bottom of the dish.
- Place the chicken breasts (flattened to ¼") on top of the sauce. Cover with the remaining sauce.
- Bake chicken and sauce for 20 minutes.
- Sprinkle the mozzarella cheese over chicken and return to over. Bake for 10 minutes.
- Remove from oven and sprinkle with parmesan cheese.
- Serve with cooked pasta.
Nutrition Facts : Calories 1116, Fat 29, SaturatedFat 13.5, Cholesterol 169.7, Sodium 1333, Carbohydrate 133.2, Fiber 8.3, Sugar 16.6, Protein 75.2
Tips:
- Use a large skillet or Dutch oven to cook the chicken and zucchini. This will help to ensure that the chicken and zucchini are cooked evenly.
- If you don't have a meat mallet, you can use a rolling pin to pound the chicken breasts thin.
- Be sure to dredge the chicken in the flour mixture before coating it in the egg mixture and breadcrumbs. This will help to create a crispy coating.
- Cook the chicken over medium heat so that it has time to cook through without burning.
- To make the zucchini pasta, use a spiralizer or a julienne peeler to create long, thin strands of zucchini.
- Cook the zucchini pasta in boiling water for just a few minutes, until it is tender but still slightly firm.
- Toss the zucchini pasta with the pesto sauce and grated Parmesan cheese before serving.
Conclusion:
This cheesy chicken parmesan with zucchini pasta is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The chicken is tender and juicy, the zucchini pasta is light and refreshing, and the cheese sauce is rich and flavorful. This dish is sure to please everyone at the table.
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