“Yes, you can make chicken parm on a weeknight! Everything we love about the classic dish is here,” says David Venable, the beloved host of QVC’s "In The Kitchen With David." “But without the time-consuming hassle. Instead of pounding and frying chicken breasts, frozen breaded chicken cutlets are used along with your favorite jarred sauce. Round out the meal with a crisp Caesar salad, some toasty garlic bread, and your favorite red wine.”
Adapted from Comfort Food Shortcuts by David Venable. Copyright © 2018 by David Venable. Used with permission by Ballantine Books. All rights reserved.
- 2 tablespoons kosher salt
- 3 cups penne, 8 to 10 ounces
- 2 pounds precooked frozen breaded chicken cutlets, thawed and cut into 1-inch pieces
- Two 24-ounce jars tomato-and-basil pasta sauce
- 3/4 cup grated Parmigiano-Reggiano cheese, 3 ounces
- 1 1/2 cups shredded Italian Fontina, 12 ounces
- 1 1/2 cups shredded mozzarella, 12 ounces
- 1/2 cup fresh basil, chopped
Heat the oven to 350˚F.
Bring a large pot of water to a boil and add the salt. Add the penne and cook, stirring occasionally, until tender but still firm to the bite. Drain the penne in a colander and put in a mixing bowl. Add the chicken pieces, pasta sauce, Parmigiano-Reggiano, and Fontina and stir well to combine. Pour the mixture into a 9-by-13-inch baking dish. Cover with aluminum foil and bake for 35 minutes. Remove the foil and sprinkle the mozzarella evenly on top. Bake until heated through and the cheeses are melted, about 25 minutes. Let sit for 5 to 10 minutes, then sprinkle with the basil before serving.
