Crispy Chicken Parmesan
When it's "ciao" time, you can create your own Italian masterpiece in less time....and with a lot less mess. Use Tyson® Crispy Chicken Strips as a base of the dish, smothered in garlic and a special, homemade basil tomato sauce, then baked golden with melted mozzarella cheese. Oh my! So good!
If you do not have time to make the basil tomato sauce, you can replace with 2 cups of prepared marinara sauce.
- 2½ Pounds Tyson Crispy Chicken Strips
- 8 Ounces vermicelli pasta
- 1 Tablespoon vegetable oil
- 3 cloves garlic or 1½ tablespoons minced garlic
- 1 Cup diced onion
- 4 Roma tomatoes, seeded, chopped
- 15 Ounces diced tomatoes, canned, with juice
- 16 Ounces tomato sauce
- 2 Tablespoons tomato paste
- 1½ Teaspoon salt
- ½ Teaspoon pepper
- ¼ Cup fresh basil
- 8 Ounces fresh mozzarella cheese, sliced
Prepare Crispy Chicken Strips according to package directions on a foil-lined baking pan.
Prepare pasta according to package directions.
While Chicken Strips and pasta are cooking, heat oil in a large skillet over medium heat and sauté garlic and onion for 5 minutes. Add tomatoes and heat for an additional 5 minutes. Stir in the cans of diced tomatoes and sauce and bring to a boil. Boil for 5 minutes. Reduce heat to low and stir in tomato paste, salt, pepper and basil and continue to heat for 10 minutes.
When Crispy Chicken Strips are cooked, remove from oven and leave on same baking pan. Place 1 piece of mozzarella cheese on each Chicken Strip and cover with ¼ cup of the basil tomato sauce. Return to the oven and heat for 5 minutes or until cheese has melted.
Serve over prepared pasta.