Chicken Cutlets & Spaghetti With Peppers & Onions Recipe

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Chicken Cutlets & Spaghetti With Peppers & Onions
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Ingredients
20
Count
Nutrition
1241
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 250ºF.
  2. Place a large pot of salted water over high heat and bring it to a boil.
  3. Make a paste for the cutlets by placing about 8 finely chopped or grated garlic cloves into a bowl with a small pinch of salt.
  4. Using the back of a spoon, mash the salt and garlic together into a paste.
  5. Add in the rosemary and thyme, season the paste with freshly ground black pepper and set aside.
  6. Flatten the chicken breasts into cutlets by butterflying each piece then placing them, one at a time, in a large zipper lock bag with small amount of water in it.
  7. Seal the bag, squeezing out as much air as you can.
  8. Pound out the chicken using a small cast iron skillet.
  9. As you finish each one, place them into a large plastic zipper bag or mixing bowl.
  10. Once all the breasts are pounded out, add the garlic paste to the bag or bowl and toss the chicken to coat.
  11. Marinate for about 10 minutes.
  12. While the chicken is marinating, set up three pans on the counter.
  13. In one pan, add the flour, some salt and freshly ground pepper.
  14. In the second pan, beat the eggs with a couple teaspoons of water.
  15. In the third, combine the breadcrumbs, parsley and a handful of the grated Parmigiano-Reggiano (about 1/4 cup).
  16. Coat the cutlets by first tossing them in the seasoned flour, then dipping them in the beaten egg, then coating them in the breadcrumb mixture, pressing on each breast slightly to make sure everything sticks. Reserve the coated breasts on a plate.
  17. Place two large skillets over medium-high heat, each with two turns of extra-virgin olive oil, about 2 tablespoons per pan.
  18. In one pan, cook the cutlets in batches until browned on each side and cooked through, 3-4 minutes per side.
  19. Keep the finished ones warm on a sheet pan in the warm oven.
  20. If necessary, add another tablespoon of oil to the pan between batches.
  21. In the other pan, cook the peppers, onion and remaining garlic until tender, 6-7 minutes. Season the veggies with salt and freshly ground black pepper, then add the chicken stock and tomatoes, breaking them up with a wooden spoon or potato masher.
  22. Simmer the sauce until thickened, 4-5 minutes.
  23. Once thickened, stir in the torn basil and keep warm over low heat.
  24. Once the sauce is about halfway done, drop the pasta into the boiling water and cook to al dente according to package directions. Drain the cooked pasta and return it to the pot it was cooked it along with the butter and remaining Parmigiano-Reggiano.
  25. Add about half of the prepared tomato sauce and toss everything together.
  26. To serve, divide the pasta between your plates accompanied by one chicken cutlet per person.
  27. Divide the remaining sauce between the four plates.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1241.05 Kcal (5196 kJ)
Calories from fat 378.05 Kcal
% Daily Value*
Total Fat 42.01g 65%
Cholesterol 239.92mg 80%
Sodium 1853.63mg 77%
Potassium 1232.71mg 26%
Total Carbs 143.6g 48%
Sugars 8.69g 35%
Dietary Fiber 9.57g 38%
Protein 74.56g 149%
Vitamin C 40mg 67%
Vitamin A 0.8mg 27%
Iron 19.8mg 110%
Calcium 239.3mg 24%
Amount Per 100 g
Calories 174.55 Kcal (731 kJ)
Calories from fat 53.17 Kcal
% Daily Value*
Total Fat 5.91g 65%
Cholesterol 33.74mg 80%
Sodium 260.71mg 77%
Potassium 173.38mg 26%
Total Carbs 20.2g 48%
Sugars 1.22g 35%
Dietary Fiber 1.35g 38%
Protein 10.49g 149%
Vitamin C 5.6mg 67%
Vitamin A 0.1mg 27%
Iron 2.8mg 110%
Calcium 33.7mg 24%

* 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

  • 27.5
    Points
  • 32
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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