Chicken Parm Pasta

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Flour (about 1/2 cup)

Egg (1-beaten)

Breadcrumbs (panko, about 3/4 cup)

Olive oil (for pan frying)


Black Pepper

Chicken Cutlets (four)

Tomato Sauce (homemade or jarred, 28oz)

Pasta (Penne or any other kind, 1 box)

Mozzarella Cheese (shredded or diced, as much as you like)

Parmesan Cheese (shredded, as much as you like)

Fresh Basil



Begin by bringing a large pot of water to a boil. Add the pasta to the water. Pasta will need about 8 to 12 minutes depending on the type you choose.

Salt and pepper the chicken cutlets. Then, coat them in flour. Next, coat them in the egg. After this, coat them in the panko. Pan fry them in olive oil until golden brown and fully cooked. Cut up into strips. Heat up tomato sauce in a separate pan until warmed through.

When pasta is finished, throw it into the tomato sauce, being sure to add a little pasta water (about 1/4 cup). Toss it around, being sure to coat the pasta in the sauce. Add the basil and shredded parmesan cheese, and then mix some more. Add the mozzarella cheese and mix until melted.

Top with chicken strips and basil. Enjoy!


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