This is an insanely easy and delicious pasta dish. Marinara, cream, and parmesan cheese tossed with penne and topped with a parmesan crusted chicken. You could leave out the chicken to make it even faster - and vegetarian.
Ingredients
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1 pound boneless, skinless chicken breast
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1 cup parmesan cheese, grated
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1/4 cup flour
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1 egg
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1 teaspoon dried thyme
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1 pound penne pasta
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2 cups marinara, store bought or Simple Tomato Sauce
- 1/2 cup heavy cream
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1 teaspoon salt
- 1/2 teaspoon pepper
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1/4 cup Nocellara del Belice Olive Oil
Instructions
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Bring a large pot of salted water to a boil and cook the penne until al dente.
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While the pasta cooks make the chicken. Slice the chicken in half crosswise and pound to about 1/4 inch thin. In a shallow bowl, mix 1/2 cup parmesan cheese with flour and thyme. In another shallow bowl whisk the egg and a splash of water.
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Heat the olive oil in a large skillet. Coat the chicken in the egg, then flour parmesan mixture. Add to the hot skillet and cook for about 5 minutes per side until crispy and cooked through. Remove and set aside.
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To the same skillet add the marinara, cream and remaining parmesan and simmer for about 10 minutes. Season with salt and pepper.
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Once the pasta is cooked toss with the sauce and top with the chicken.
Takes 20 minutes
Serves 4
