Scott's Recipe

Chicken Parmesan W/ Creamy Tomato Pasta

Category: Chicken

12 oz. fettuccine or other long, thin pasta
2 tsp dried Italian herb seasoning
1/4 cup dry bread crumbs
1 can (28 oz.) crushed tomatoes
3 Tbsp freshly grated Parmesan cheese
1 tsp sugar
4 chicken breast cutlets
2 Tbsp flour
1 Tbsp olive oil
1 1/2 cup milk
2 cloves garlic, minced
salt and pepper
1 medium onion, finely chopped
freshly grated Parmesan cheese


1. Preheat broiler. Lightly grease 13x9 inch glass baking dish and set aside. Cook pasta according to package directions. Drain.
2. In shallow dish, combine bread crumbs and Parmesan cheese. Dip chicken into crumb mixture, one piece at a time, pressing to coat. Place in single layer in prepared baking dish; set aside.
3. In saucepan, heat oil over medium heat, then cook garlic, onion and herbs, stirring for 3 minutes or until softened.
4. Stir in tomatoes and sugar and bring to boil. Boil, stirring occasionally, for 5 minutes or until slightly thickened.
5. Whisk flour into milk and gradually stir into pan. Reduce heat and simmer until thickened, 5 minutes. Season to taste with salt and pepper.
6. Meanwhile, broil chicken for 5 minutes or until crust is golden, turning once. Top each piece of chicken with 1/4 cup sauce. Broil for 5 minutes longer or until chicken is no longer pink inside and sauce is bubbling.
7. Toss remaining sauce with pasta and serve sprinkled with more Parmesan, if desired.