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Chicken Parmesan Pasta Toss


4 Servings

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  • 6 oz. (2 Cups) dry penne pasta
  • 2 1/2 tsp olive oil divided
  • 1/2 cup Parmesan cheese divided
  • 1/3 cup panko breadcrumbs
  • 12 oz boneless chicken breast cut into 1 inch pieces
  • 3 cloves minced garlic
  • 1 tsp dried oregano
  • 1/4 tsp salt & pepper
  • 1 cup tomatoe seeded & chopped
  • 1/3 cup sun-dried tomatoe sliced
  • 2 tsp cornstarch
  • 1 cup low sodium chicken broth
  • 1/4 chopped fresh basil



Step 1

While preparing sauce cook pasta

Heat 1 tsp oil in a large nonstick skill;et over medium heat. Add the panko breadcrumbs and 1/4 Cup of the Parmeasan. Stir well and toast until golden brown about 1-2 minutes. Remove pan from heat.

Add remaining 1 1/2 tsps oil and heat over medium heat. Add the chicken and garlicand saute' fir 3-4 minutes or until chicken is mostly cooked through. Springkle oregan, salt and pepper over the chicken. Add both tomatoes and stir.

In a small bowl, whick cornstarch into the chicken broth and add to the pan. Cook for 1-2 minutes until the sauce thickens and the chicken is cooked through. Add the fresh basil and sprinkle the remaining 1/4 cup Parmesan.

Place the pasta in a large bowl. Pour the sauce over and stir gently. Sprinkle the panko Parmesan crumbs over the pasta and serve.

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