Chicken Parmesan with Pasta and Tomato Sauce
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Cooking time: 40 minutes for menu Cooking schedule: see below for "menu" instructions |
Chicken Parmesan Time: 40 minutes
2 chicken breasts, boneless, skinless
1/4 cup bread crumbs
1/4 cup Parmesan
1 can crushed tomatoes, 15 oz (450 gr)
1 small or 1/2 medium onion left from Tuesday
1 clove garlic
2 tbs olive oil
1 tsp oregano
1/4 red wine
1 tbs Balsamic vinegar
1 tsp brown sugar
1/3 cup shredded cheese - mozzarella would be nice
Parmesan for sprinkling - freshly grated is nice
Pasta
Chop onion and finely chop garlic. Mix bread crumbs and Parmesan in a plastic food bag. Add chicken breasts and coat well. In medium nonstick skillet heat 1 tbs oil. Add chicken and brown well on both sides, 7 - 10 minutes, each. Remove, put on large, heat-proof plate and keep warm in a 250F (125C) oven. In same skillet add remaining tbs oil, onion and garlic and sauté 5 minutes. Add tomatoes, oregano, wine, vinegar, and sugar. Cover and simmer 15 minutes. Remove chicken from oven and put into pan with the sauce. Sprinkle chicken with shredded cheese and cover until cheese melts. Put the chicken back on the hot plate, spoon some sauce over and serve with the remaining sauce on the side for the pasta. The Parmesan is for sprinkling on the pasta.
Pasta
spaghetti - I don't know by weight - probably 2 - 3 oz, but, if you make a circle with your thumb
an index finger around the pasta it should be about the diameter of a quarter
(American) or 1 euro coin - which is slightly less than an inch and more than
2 cm. Too much information?
Cook pasta according to package instructions. Drain and serve with tomato sauce - you can either toss with sauce and serve or serve sauce on the side. Sprinkle with Parmesan.
Asparagus with Olive Oil and Vinegar Time: 20 minutes
green
30 minutes white
8 oz asparagus - more if you truly love it
1 tbs olive oil
1 tbs Balsamic vinegar
Snap off ends of asparagus. If white use vegetable peeler and peel the bottom half of stalk. Put into a skillet big enough to hold them without cutting, add water to cover bottom by 1/4 inch, cover and bring to boil. Lower heat and cook just until done, 10 - 15 minutes, longer for white, adding a bit of water as needed. When done drain and put into a serving dish. Return the skillet to heat and add the oil and vinegar. Return asparagus to pan, toss to coat. Sauté briefly, 2 - 3 minutes. Remove and serve.
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Cooking schedule: 40 minutes
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Add remaining ingredients, cover and simmer |
Cooking for Two? Or more?
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