Chicken Parmesan Pasta
It's traditional to serve chicken parmesan with pasta, but what about in the pasta? Chicken Parmesan Pasta mixes the tender rotini pasta (the perfect pasta shape to scoop up sauce, we might add) in...
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Cooking tools:
- Oven
- Stove
- Pot
- Skillet
- Baking dish
- Mixing bowl
- Whisk
- Measuring cup
- Spoon
- Colander
- Chef's knife
- Cutting board
Ingredients
- 1 (16-ounce) package whole wheat rotini
- 3 tablespoons vegetable or canola oil
- 1 1/4 cups all-purpose flour, divided
- 1 teaspoon salt, plus more, to taste
- 1 teaspoon pepper, plus more, to taste
- 1 teaspoon garlic powder
- 3 eggs, lightly beaten
- 2 cups seasoned panko breadcrumbs
- 1/2 cup seasoned fine breadcrumbs
- 1 pound chicken thighs, boneless and skinless
- 1 (24-ounce) jar marinara sauce, divided
- 2 cloves garlic, minced
- 1/2 teaspoon dried basil
- 12 ounces fontina cheese, freshly grated, divided
- 1/4 cup parmesan cheese, finely grated
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