​Pasta Parmigiana
Recipe shared by Joy Ibanez Roa

INGREDIENTS:

• 1/2 lb chicken breast fillets cut into pieces
• 1-14 oz stewed tomatoes
• 1- 8 oz tomato sauce
• 6 cloves garlic, peeled and chopped
• 1 medium sized onion, chopped
• 1/2 cup cooking oil for frying chicken
• 2tbsp cooking oil for sauteing
• 1 cup all purpose flour
• 1 cup bread crumbs
• 2 eggs, beaten
• 1-1 lb bag or box Penne Pasta
• 1/4 tsp salt to taste
• 1/4 tsp ground black pepper to taste
• 1/4 cup grated parmesan cheese
• 1/2 cup water
• 1/4 cup chopped parseley (optional)

PROCEDURE: 
Cooking chicken:

• Wash chicken breast thoroughly and cut into bite sized pieces or a little bigger.
• Dredge chicken pieces into flour coating entirely.
• Dip chicken pieces into beaten egg mixture.
• Then dredge chicken into bread crumbs.
• Heat frying pan and cooking oil to 350 degrees F.
• Fry chicken into medium heat 3-5 minutes on each side.
• When done put chicken aside keeping it warm.​

Pasta procedure:

• In a cooking pot boil water and add Penne pasta. Cooked Al Dente. Drain and set aside.

Parmigianna procedure: 

• On a medium size pan heat 2 tbsp oil and saute' garlic until golden brown.
• Add chopped onions and saute' until translucent in color.
• Combine stewed tomatoes, tomato sauce, salt, pepper and water and bring to a boil.
• When it starts boiling add cooked penne pasta and simmer for 2 minutes. 
• Add parmesan cheese (you may want to save a little from the 1/4 cup for garnishing).
• Add cooked chicken pieces and simmer for another 3-5 minutes stirring occasionally to prevent from sticking.
• Add 1/4 cup parsely and remaining parmesan cheese.

You can substitute stewed tomatoes with a bottle of Ragu tomato garlic and onion flavor 14oz size.

• Enjoy!!

​

​You might also like:

Pinoy Style Spaghetti

Pancit Palabok

Carbonara

Crepe

CACKLE comment system