Go ahead, eat it right out of the skillet! No judgement here. 😂
5tbsp.olive oil
1/2c.panko breadcrumbs
3/4c.grated parmesan cheese
1lb.skinless, boneless chicken breasts, cut into 1/2-inch-thick strips
11/2tsp.kosher salt, plus more for the pasta
4garlic cloves, thinly sliced
1/4tsp.red pepper flakes
128-ounce can whole peeled tomatoes, crushed by hand
1lb.bucatini or spaghetti
1/2c.loosely packed fresh basil, thinly sliced, plus leaves for garnish
8oz.
mini mozzarella balls, drained
Step 1Heat a small skillet over medium-low heat and add 1 tablespoon olive oil. Add the panko and stir to coat in the oil. Cook, tossing, until the panko is crisp and golden, 3 to 4 minutes. Set aside to cool, then stir in 1⁄4 cup of the parmesan.Step 2Season the chicken with 1 teaspoon salt. Add 2 tablespoons olive oil to a large nonstick skillet and heat over medium-high. When the oil is hot, add the chicken and cook, tossing occasionally, until browned, about 3 minutes.Remove to a plate.Step 3Reduce the heat to medium and
add the remaining 2 tablespoons oil
to the skillet. Add the garlic and cook until it just begins to turn golden,
30 seconds to 1 minute. Sprinkle in the red pepper flakes and add the tomatoes. Add 1 cup water and 1⁄2 teaspoon salt. Bring to a simmer and cook until thickened, about 15 minutes.Step 4Meanwhile, bring a large pot of salted water to a boil.Add the pasta and cook according to the package directions for al dente. Reserve 1⁄2 cup of the cooking water, then drain the pasta.Step 5Add the chicken and basil to the tomato sauce and return to a simmer. Add the pasta and cook, tossing to coat, about1 minute. Add the remaining 1⁄2 cup parmesan and toss. Remove from the heat, scatter in the mozzarella and toss, then cover and let sit until the mozzarella begins to melt, about 1 minute.
Uncover and toss once more, adding a little of the reserved cooking water if the pasta seems dry. Top each serving with the panko mixture and basil.
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