I haven't had pasta in quite sometime. I was thinking about having some Chicken Parmesan without the pasta. Then I found some thin spaghetti made from whole wheat and thought I could make just a wee bit. I also cooked some zucchini and yellow squash to limit my pasta intake and reduce the carbs the sneaky way.
3 Tablespoons flour
s & p
chicken strips , I used 1/2 a package from another meal and we will have leftovers.
2 Tablespoons butter
minced garlic, divided use, I used the kind in a jar
1/2 onion, divided use, diced
1/3 cup Burgundy. That is what I had. Use any wine or chicken broth
1 can diced or crushed tomatoes, I had diced
2 Tablespoons tomato paste
Italian Herb seasoning
1 teaspoon sugar
1/2 cup chopped cilantro or parsley. It should have been parsley, but I had cilantro!
1/2 cup Parmesan Cheese, freshly grated if you have a hunk
1/4 box of long skinny pasta, your choice
yellow squash and zucchini cut into circles
First I set a pot of water to boil with a bit of salt. If it boils too soon, just turn it down and keep it hot.
Chop the vegetables and put half the onions and half the garlic with them and set aside. I also cut up some fruit (strawberries and cantaloupe) for a bit of cool and a bit of sweet.
Heat some EVOO and butter in a cast iron pan on medium. Put the flour and s & p on a dinner plate and stir to mix. Dip both sides of the chicken strips in the flour mixture and place carefully in the pan. Cook on both sides for about 3 minutes. Remove to a CLEAN (non bacteria laden) plate and keep warm.
Add the rest of the onion and garlic. Cook for 2 minutes and then add the wine or chicken broth. Scrape the pan of all the bits on the bottom and keep cooking until it reduces by half. Then add the can of tomatoes, tomato paste, sugar and the seasonings. This includes the cilantro or parsley. Reserve some to garnish the dish. Add s & p to taste.
Heat another pan to medium for the vegetables. Use EVOO and then when warm add the zucchini mixture. Go ahead and sprinkle the Italian Herb seasoning to that, too. Stir every few minutes. Put the pasta in to boil and stir gently.
Return the chicken on top of the tomato sauce and cover the slices with Parmesan cheese. Cover the chicken and tomatoes to melt the cheese and reheat the chicken.
When the pasta is cooked everything else should be done. Place the drained pasta on a plate and add a portion of chicken with some of the sauce. Try to make sure the cheese side is up!! Garnish with the parsley/cilantro. Add the veggies and the fruit, unless you want to serve the fruit in another dish, which you will then have to wash.