Parmesan Chicken:
2 medium chicken breasts (about 16 oz total, sliced in half lengthwise to make 4)
1/2 cup breadcrumbs (or nut crumbs for a healthier alternative!)
3 tablespoons grated Parmesan cheese
1 teaspoon salt
2 tablespoons avocado oil (divided, or melted butter)
2-3 cups broccoli florets
Garlic Parmesan Pasta:
8 ounces bow-tie pasta (or chickpea pasta)
1 tablespoon butter
3 teaspoons minced garlic
1/2 cup chicken broth
1/2 cup milk
1 teaspoon dried sage (or parsley)
Salt (to taste)
1/2 cup grated Parmesan cheese
1/4 cup marinara sauce
3/4 cup shredded mozzarella cheese (divided)
Instructions:
Prepare the Parmesan Chicken:
Preheat your oven to 400°F (200°C).
In a shallow dish, combine breadcrumbs, grated Parmesan cheese, and salt.
Dip each chicken breast in 1 tablespoon of avocado oil, then coat with the breadcrumb mixture. Place the coated chicken on a baking sheet.
Toss the broccoli florets with the remaining tablespoon of avocado oil and season with salt. Spread them around the chicken on the baking sheet.
Bake for 20-25 minutes, or until the chicken is cooked through and the broccoli is tender.
Cook the Pasta:
While the chicken and broccoli are baking, cook the pasta according to package instructions. Drain and set aside.
Make the Garlic Parmesan Sauce:
In a large skillet, melt 1 tablespoon of butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Pour in the chicken broth and milk, stirring to combine. Add dried sage (or parsley) and salt to taste.
Stir in the grated Parmesan cheese and marinara sauce, mixing until the cheese is melted and the sauce is creamy.
Combine:
Add the cooked pasta to the skillet and toss to coat in the sauce. If the sauce is too thick, you can add a little more chicken broth or milk to reach your desired consistency.
Stir in 1/2 cup of shredded mozzarella cheese until melted and combined.
