Cheezy Chicken Parmesan With Zucchini pasta Recipe

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Cheezy Chicken Parmesan With Zucchini pasta
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Ingredients
15
Count
Nutrition
307
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. For the sauce, heat 1 tablespoon of the oil in a large skillet over medium-low heat.
  2. Add the onion, garlic and 1/2 teaspoon salt.
  3. Cook, stirring, 1 minute. Cover, reduce heat to very low and cook until vegetables are softened, about 5 minutes. (Check a few times during cooking; if vegetables begin to brown, add 2 teaspoons water and stir.)
  4. Add the tomatoes with juice, basil and another 1/2 teaspoon salt.
  5. Bring to a simmer, cover and simmer gently 5 minutes.
  6. Then simmer very gently, partially covered, until thickened, about 20 minutes.
  7. Season with 1/8 teaspoon pepper.
  8. Meanwhile, using a mandoline or vegetable peeler, slice the zucchini lengthwise into 1/8-inch-thick long pappardelle-like strips, turning the zucchini and slicing on 4 sides only until you see the center seeds. Discard the centers.
  9. Remove the tomato sauce to a bowl with a rubber spatula; no need to clean the skillet.
  10. Heat the remaining 1 tablespoon of oil in the skillet over medium heat.
  11. Add the zucchini and 1/4 teaspoon salt.
  12. Cover and cook until wilted, tossing often with tongs for even cooking, 8 to 10 minutes.
  13. Return the tomato sauce to the pan, add 1 tablespoon of the parsley, and season with 1/8 teaspoon pepper; cover and set aside.
  14. Cut chicken breasts in half to make 6–8 large, thin cutlets.
  15. On a plate, combine the bread crumbs, 1/4 cup grated Parmesan and the remaining chopped parsley.
  16. Place the egg white on a second plate.
  17. Dip the chicken into the egg whites, and then into the bread crumb mixture to coat completely; set aside on a large plate or platter.
  18. Heat 2 teaspoons oil in each of two nonstick 10-inch skillets over medium-high heat.
  19. Add half of the chicken to each skillet and cook until lightly browned on one side, 2 to 3 minutes.
  20. Flip, and cook until chicken is firm, and lightly browned on the other side, 1 to 3 more minutes.
  21. To serve, re-warm the zucchini in the tomato sauce over medium heat.
  22. Use tongs to make a “twist” of zucchini pappardelle on each of 4 plates.
  23. Lean chicken cutlets against the side of zucchini.
  24. Scoop 1 tablespoon ricotta onto each plate, and spoon remaining tomato sauce on top of the chicken.
  25. To garnish each plate, drizzle chicken with 1/2 teaspoon olive oil, and sprinkle with 1 teaspoon Parmesan.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 307.28 Kcal (1287 kJ)
Calories from fat 168.85 Kcal
% Daily Value*
Total Fat 18.76g 29%
Cholesterol 77.98mg 26%
Sodium 1306.27mg 54%
Potassium 470.48mg 10%
Total Carbs 6.09g 2%
Sugars 1.02g 4%
Dietary Fiber 0.66g 3%
Protein 29.65g 59%
Vitamin C 10.9mg 18%
Iron 0.6mg 4%
Calcium 177.1mg 18%
Amount Per 100 g
Calories 149.39 Kcal (625 kJ)
Calories from fat 82.09 Kcal
% Daily Value*
Total Fat 9.12g 29%
Cholesterol 37.91mg 26%
Sodium 635.08mg 54%
Potassium 228.74mg 10%
Total Carbs 2.96g 2%
Sugars 0.5g 4%
Dietary Fiber 0.32g 3%
Protein 14.42g 59%
Vitamin C 5.3mg 18%
Iron 0.3mg 4%
Calcium 86.1mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.6
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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