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This comfort food dinner with a healthier component is easy to assemble any night of the week and will become a family favorite!
Chicken Parmesan is one of my family’s favorite comfort food without the discomfort. In looking to make our dinners healthier, I have swapped the fried chicken tenders with crispy baked chicken tenders that are just as satisfying! The secret is to bake the chicken on a wire cooling rack so that they do not get soggy. I also flip the chicken over halfway through baking.
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Baked Spaghetti Chicken Parmesan
Heat oven to 425°F. In a shallow bowl, combine the bread crumbs, Parmesan cheese, oregano, basil, salt, and pepper. In another shallow bowl, combine the egg and milk. Dip the chicken into the egg mixture, then coat the chicken with the bread crumb mixture.
Place chicken on a wire cooling rack on top of a parchment-lined baking sheet and bake for 15-20 minutes, flipping the chicken once halfway through.
While the chicken is baking, heat 1 tablespoon olive oil in a large nonstick, oven-proof skillet over medium-high heat. Add onions and carrots and saute. Add bell pepper and garlic and cook for 1 minute. Stir in crushed tomatoes, diced tomatoes, sugar, and all seasonings and bring to a simmer.
Simmer gently uncovered for 10 minutes, stirring occasionally. Then stir in the chicken broth and pasta.
Cover, increase heat to medium-high, and cook at a simmer, stirring occasionally and replacing the lid, just until the pasta is al dente, 10-12 minutes. Be sure to taste the pasta as it reaches the end of cooking to ensure you don’t overcook your pasta. Stir in the half and half until well combined.
Transfer the pasta to individual baking dishes and top with baked chicken and some mozzarella and parmesan cheese. Transfer the baking dishes to the oven and broil until the cheese is melted and golden, 2-3 minutes (be sure to keep an eye on the oven). Let sit 5 minutes before serving.
Ingredients
- 1/2 cup seasoned bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoons dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 large egg
- 1 tablespoon milk
- 6-8 boneless skinless chicken tenders
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 medium carrots, peeled and thinly sliced
- 1 green bell pepper, chopped
- 6-8 garlic cloves, minced
- 1 28 oz. can crushed tomatoes
- 1 15 oz. can diced tomatoes, drained
- 1 1/2 tsp sugar
- 1 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp dried parsley
- salt and pepper
- 2 1/2 cups chicken broth (or vegetable broth)
- 12 ounces uncooked thin spaghetti pasta
- 1/2 cup half and half
- 1/2 cup freshly grated parmesan cheese
- 1 cup freshly grated mozzarella cheese
Instructions
- Heat oven to 425°F.
- In a shallow bowl, combine the bread crumbs, Parmesan cheese, oregano, basil, salt and pepper.
- In another shallow bowl, combine the egg and milk. Dip the chicken into the egg mixture, then coat the chicken with the bread crumb mixture.
- Place chicken on a wire cooling rack on top of a parchment lined baking sheet and bake for 15-20 minutes, flipping the chicken once halfway through.
- While the chicken is baking, heat 1 tablespoon olive oil in a large nonstick, oven proof skillet over medium high heat. Add onions and carrots and saute.
- Add bell pepper and garlic and cook for 1 minute. Stir in crushed tomatoes, diced tomatoes, sugar, and all seasonings and bring to a simmer.
- Simmer gently uncovered for 10 minutes, stirring occasionally.
- Then stir in the chicken broth and pasta.
- Cover, increase heat to medium-high and cook at a simmer, stirring occasionally and replacing lid, just until the pasta is al dente, 10-12 minutes. Be sure to taste the pasta as it reaches the end of cooking to ensure you don’t overcook your pasta.
- Stir in the half and half until well combined.
- Transfer the pasta to individual baking dishes and top with precooked chicken and some mozzarella and parmesan cheese. Transfer the baking dishes to the oven and broil until the cheese is melted and golden, 2-3 minutes (be sure to keep an eye on the oven).
- Let sit 5 minutes before serving.
Notes
If you are looking for a shortcut, you could use your favorite store bought spaghetti sauce.
*CLAIMS BASED ON TRADITIONAL HOMEOPATHIC PRACTICE, NOT ACCEPTED MEDICAL EVIDENCE. NOT FDA EVALUATED
