This week for my husband's lunch, I decided to try something new - Parmesan Tomato Chicken Pasta. I basically threw this together on a whim and it worked out great, or rather, it's husband-approved.
Campbell's has a new Chicken Parmesan Skillet Sauce that I found at my local Kroger and decided to give it a try. I know he loves Chicken Alfredo but I wanted to do something a little different. I added a can of diced tomatoes and seasoned the chicken with lots of Italian and herbal seasonings.
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- Wash and dry 5-7 chicken thighs (or whatever cut of meat you like).
- Season with salt, pepper, Ms. Dash, and Italian seasoning; add diced onions.
- Refrigerate for an hour.
- In a skillet, sauté the chicken thighs in olive oil until browned and cooked through. Move a plate to rest.
- Add a teaspoon of minced garlic.
- Add a can of diced tomatoes, drained
- Saute together until soft.
- Add the chicken parm sauce and simmer low.
- Add the chicken back to the skillet and cover.
- Simmer for 15 minutes, stirring and turning the chicken.
- Simmer for another 15 minutes and serve over pasta.
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