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Prep
Difficulty
Easy
Time
Estimate
1 hour
Prepare the spaghetti squash to be roasted in the oven. Start boiling a big pot of water. Make the sauce and let it simmer until everything else is ready. Pound the chicken breasts into even thickness. Coat with the breading and sear on each side. Cook the pasta, scrap out the spaghetti squash and toss together. Serve the sauce on the pasta with the Chicken Parmesan on top with extra sauce on the side, if desired.
Or maybe call it Spaghetti Spaghetti Squash? Either way, tossing strands of spaghetti squash with strands of whole wheat or brown rice spaghetti makes both of them taste that much better. Serve this dish anytime a meal calls for spaghetti or spaghetti squash.
Legend states ‘puttanesca’ is named for the “Ladies of the Night” in Venice because it comes together quickly using ingredients on hand or maybe because of its spicy, sassy flavors. Whatever the reason, keep these ingredients ready for a quick dish on a night you are tempted to call for take-out. This winter version adds shredded carrots and a handful of spinach instead of the typical basil. It also calls for anchovies, which add a significant ocean deep flavor, but it is just fine to leave them out. Add a splash more of the briny caper or olive juice to make up for the loss of salty flavor. Serve this in any dish calling for a simple marinara.
This classic Italian dish is an absolute favorite of in our family. We change up the sauces, so this recipe is only the Parmesan breaded chicken. There are directions for baking or pan-frying. While a slice of mozzarella melted on top is common, we find the parmesan & breadcrumb crust is plenty. Bake this with an oven roasted homemade or your favorite store-bought marinara.
