Chicken Parmesan with Garlic Spaghetti

For Chicken Fingers:

2 lbs. chicken breasts, cut into strips

1 cup flour

1 tsp. salt

1/2 tsp. pepper

2 eggs

2 T. water

1 1/2 cups breadcrumbs

1/2 cup Parmesan cheese

2 tsp. Italian seasoning

1 tsp. garlic powder (or garlic salt)

3 T. Extra-virgin olive oil


Preheat oven to 350 degrees

1. Mix together the flour, salt and pepper on a small plate. In a bowl, whisk together eggs and water. In a second bowl, combine the breadcrumbs, Parmesan cheese, and seasonings.
2. Dredge the chicken strips in flour, dip in egg, and roll in bread crumb mixture. Cook in a large skillet with 3 T. of heated olive oil. Cook for 5 minutes over medium-high heat. Flip and cook 5 minutes longer.
3. Remove the chicken from the skillet after it is browned on both sides and place the partially cooked chicken in the oven 15 minutes or until cooked through.


For the Marinara sauce:

1 8 oz. can tomato sauce

1 6 oz can tomato paste

3 T. water, plus more if necessary

2 tsp. Italian seasoning

1 tsp. sugar

1 tsp. garlic salt

1/2 tsp. red pepper flakes

1/4 tsp. allspice

additional salt and pepper to taste


1. Combine all ingredients in a small saucepan and cook over low heat for at least 30 minutes, or up to 6 hours. Stir occasionally and add more water (a tablespoon at a time) if the sauce gets to thick.


For Garlic Spaghetti:

1/2 lb. spaghetti, cooked (reserve 1/2 c. of water from the pot when draining)

2 T. butter or margarine

3 T. Extra-virgin olive oil

6-8 T. minced garlic

1 T. salt

1 tsp. pepper

1/2 tsp. crushed red pepper flakes


1. Heat butter and olive oil in a large skillet over medium heat. Add garlic and seasonings and cook for about 5 minutes, until garlic is tender, stirring often. Add a few splashes of reserved cooking water and bring to a slow boil. Let boil about 3 minutes.

2. Add spaghetti, combine well, and heat through. If needed, add a few more splashes of reserved water. You don’t want it soupy, but you do want to be sure you get sauce all over the noodles. Sometimes a little extra cooking water is necessary for that.



**adapted from


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