Skillet Chicken Parmesan
A complete chicken and pasta dinner prepared in just one skillet – no colander needed! Boneless chicken breasts are topped with crushed garlic croutons as a clever way to avoid the breading and frying step in traditional Chicken Parmesan.
Ingredients
- 2 cans (14.5oz.ea.) Del Monte® No Salt Added Diced Tomatoes, not drained
- 1 can (8oz.) Del Monte® Tomato Sauce
- 1 can (14.5oz.) Del Monte® No Salt Added Cut Green Beans, drained
- 1½ tsps. dried oregano [or 2 Tbsp. fresh oregano], divided
- ½ tsp. garlic powder
- 8 oz. dry rotini pasta, (3 cups)
- 4 boneless, skinless chicken breast halves, about 1 1/2 lb.
- 2 Tbsps. grated Parmesan cheese
- ½ cup finely crushed garlic croutons
Directions
- Combine diced tomatoes, tomato sauce, green beans, 1 tsp. oregano, garlic powder and 3/4 cup water in a deep 12-inch skillet. Bring to a boil; add pasta, stir and reduce heat to a simmer.
- Place chicken breasts over pasta. Cover and simmer on medium-low heat 10 minutes. Turn chicken and stir pasta. Sprinkle chicken with Parmesan and remaining oregano. Cover and simmer additional 5 to 10 minutes or until pasta is done and chicken is no longer pink inside.
- Sprinkle chicken with croutons before serving. Gently stir pasta and season to taste with salt and pepper, if desired.
Resources: Delmonte Kitchenomics Recipes
http://www.delmonte.com/recipes/thirty-minute-chicken-dinners/skillet-chicken-parmesan/
