Description
Saucy, cheesy pasta topped with crispy chicken. It’s a classic!
From Jessica Merchant of How Sweet It Is.
Ingredients
- FOR THE PASTA:
- 1 pound Whole Wheat Rotini
- 1 jar (24 Oz. Size) Marinara Sauce, Divided
- 2 cloves Garlic, Minced
- ½ teaspoons Dried Basil
- 12 ounces, weight Fontina Cheese, Freshly Grated, Divided
- ¼ cups Finely Grated Parmesan Cheese
- FOR THE CHICKEN:
- 3 Tablespoons Vegetable Or Canola Oil
- 1 pound Boneless, Skinless Chicken Thighs
- 1-¼ cup All-purpose Flour, Divided
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Garlic Powder
- 3 Eggs, Lightly Beaten
- 2 cups Seasoned Panko Bread Crumbs
- ½ cups Seasoned Fine Breadcrumbs
Preparation
Preheat oven to 375ºF. Spray a 9×13-inch baking dish with nonstick spray.
Prep the water for the pasta and bring it to a boil. Cook the pasta according to the directions, shaving off a minute or two of cook time since it’s going into the oven.
While pasta is cooking, make the chicken. Heat a large skillet over medium-high heat and add the oil. In one bowl, stir together 1 cup flour, salt, pepper and garlic powder. In a second bowl, add the eggs. In a third bowl, stir together the bread crumbs and remaining 1/4 cup flour.
Season the chicken with some salt and pepper. Dip each piece in the flour to coat, then dip it in the egg and coat. Dip it in the breadcrumbs, pressing to adhere, then place it in the skillet. Cook on both sides until deeply golden, about 3 to 4 minutes per side.
Add ¾ of the marinara to the baking dish. Stir in the garlic and basil. When the pasta is finished cooking, stir it into the marinara in the dish. Stir in half of the fontina cheese.
Place the chicken on top of the pasta. Add the remaining sauce on top of the chicken and then add the remaining fontina. Sprinkle the Parmesan on top. Bake for 30 minutes, until cheese is golden and bubbly. Let cool slightly and serve.
