Donna’s parmesan chicken with tomato mushroom sauce

Donna’s parmesan chicken with tomato mushroom sauce
Parmesan chicken with tomato mushroom sauce

Close your eyes and you will think you are in Italy. You will love the lightly browned chicken served on pasta with a fabulous vegetable and tomato sauce. The sauce takes a while to prepare. You might want to do this ahead of time.


8 ounces spaghetti or pasta or your choice


1 pound boneless chicken breast halves without skin
1/2 cup Panko bread crumbs 1/4 cup grated Parmesan cheese 1 teaspoon Italian seasoning
1 teaspoon basil dash garlic powder dash salt


2 tablespoons canola oil, divided
1 medium onion, diced
8 ounces mushroom, thinly sliced seasoned salt 1 large red pepper, thinly sliced 1 cup shredded carrots 1 teaspoon Italian seasoning 1 teaspoon basil 1/2 cup red wine 1 cup fat-free chicken broth 1 can (28 ounces) petite diced tomatoes dash garlic powder dash red pepper flakes 1 teaspoon sugar to taste salt and pepper to taste

Cook pasta in large pan of boiling salted water. Cook until al dente. Drain but reserve 1 cup pasta water. Set pasta aside.

Cut chicken breasts into 4 pieces. Place between 2 pieces of plastic wrap or wax paper and pound to an even thinness. In a shallow bowl, combine Panko bread crumbs, Italian seasoning, basil, garlic powder and salt. Place chicken breasts in crumb mixture. Press firmly on both sides of each piece. Place coated chicken breasts on a plate. Set aside in the refrigerator.

In a large saucepan, heat 1/2 tablespoon oil. Add onion and cook until translucent. Remove from skillet and set aside. Add mushrooms and cook until mushroom moisture has been absorbed and mushrooms are lightly brown. Sprinkle with seasoned salt. Remove from pan and set aside. Add remaining oil to pan. Add peppers, carrots, Italian seasoning and basil. Cook over medium heat until vegetables are tender and beginning to brown. Return onions and mushrooms to the pan. Add wine, chicken broth, and diced tomatoes. Bring to a boil, reduce heat and boil gently for 45 – 60 minutes or until sauce reaches desired consistency. Stir occasionally. The sauce should thicken as it cooks. If sauce gets, too thick, add reserved pasta water. Add sugar to taste to take away the bitterness of the tomatoes. Add salt and pepper to taste.

When ready to serve, heat additional oil in non-stick skillet. Add chicken breasts to skillet. It may work best to do only 2 pieces at a time. (If chicken pieces are crowded in the pan they will not brown well.) Sauté until brown on both sides and cooked through in the middles. Place on warm plate and set aside while cooking remaining chicken.

Re-heat pasta under hot water. Place a portion of pasta on individual plates. Top with a piece of chicken. Spoon a portion of sauce over chicken and pasta. Pass extra sauce at the table.

Nutritional information per serving (4):

Calories: 450
Fat, gm.: 7
Protein, gm.: 34
Carbs, gm.: 63
Cholesterol, mg.: 55
Fiber, gm.: 5.0