Chicken with Angel Hair Pasta
Submitted by nikki
Crispy breaded chicken breasts served on angel hair pasta nests with marinara sauce and a three-cheese melt of mozzarella, cheddar, and Colby. A chicken parm-style dinner ready in 40 minutes.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
40 minChicken parm energy, angel hair elegance, weeknight speed.
Chicken breasts get pounded thin, dipped in egg, coated in seasoned bread crumbs, and fried in butter and olive oil with garlic until the crust is golden and shattering.
Twirl angel hair into nests on the plate, spoon on marinara, and set a crispy cutlet on top.
A sprinkle of mozzarella, cheddar, and Colby goes under the broiler until bubbly and stretchy. That’s a restaurant plate in your own kitchen.
Pro Tips
- Pound the chicken to an even quarter-inch so it cooks through quickly without burning the bread crumb coating
- Use a mix of butter and olive oil for frying; the butter adds flavor while the oil raises the smoke point
- Hit the broiler for just a minute or two to melt the cheese; any longer and the bread crumbs will burn
Ingredients
Directions
Pound chicken breasts between plastic until ¼ inch thick.
Heat butter and oil in large frying pan.
Dip chicken first in scrambled egg and then in bread crumbs.
Melt butter in hot frying pan and add olive oil and crushed garlic.
Heat for just a minute and add chicken breasts.
Fry until browned and cooked.
Make nests of cooked pasta.
Put some sauce on pasta.
Place one cooked chicken breast on and put a small amount of sauce on top of that.
Sprinkle the cheeses on the chicken breast and put under broiler until cheese melts.
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