Nonna Rosa's Chicken Parm

Carla Hurst-Chandler


The power of fresh Parm combined with chicken on a bed of angel hair pasta with marinara. What's not to love.

★★★★★ 1 vote
2 but can easily be doubled or tripled
15 Min
25 Min


raw chicken breast halves or tenderloins
1 1/2 c
cooked angel hair pasta (drained)
1 tsp
1 Tbsp
white flour
1/4 c
chopped onion
1/4 c
chopped green pepper
1 clove
fresh garlic
1 1/2 c
prepared marinara sauce
1/4 c
olive oil
1 c
fresh parm (shredded/shaved or grated)


1In small sauce pan simmer mashed garlic clove, butter, onions and bell pepper.

In microwave proof glass bowl heat marinara.
2Rinse raw chicken.

In mixing bowl add 3/4 cup of Parm and the flour. Can also add 1 teaspoon of dried oregano if desired.

Dredge wet chicken in dry ingredients until completely coated.

Heat olive oil in non-stick skillet and cook chicken on low until outside is crispy and brown and center is done 15 minutes turning once.
3Arrange Angel Hair Pasta on plate. Top with one piece of Chicken Parm. Drizzle with warmed marinara and top with onion/garlic/pepper mix. Sprinkle remaining 1/4 cup over dishes evenly. Garnish with Fresh Basil.
4Serves well with Herbed Bread and Brocolli.


About this Recipe

Course/Dish: Chicken, Pasta
Regional Style: Italian
Other Tags: Quick & Easy, Healthy