|2 servings||calories per servings 580||protein serving 42 g||carbs per serving 63 g||total fat per serving 13 g|
Who doesn’t love a parmigiana dish? Cynthia Graubart’s take, from her book “Chicken: A Savor the South Cookbook” (UNC Press, 2016), features breaded and pan-fried chicken breast topped with marinara sauce and Pecorino Romano cheese, served atop a pile of pasta. With a simple arugula salad on the side, it’s supreme comfort food that’s just a little bit elegant, too.
|Nutrition Facts||/ Per Serving|
|Total Fat||13 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||7 g|
|Total Carbohydrates||63 g|
|Dietary Fiber||6 g|
Fill a medium saucepan 2/3 full with about 6 cups water. Place over high heat. This is your pasta cooking water.
MISE EN PLACE
Cut or tear arugula into bite-size pieces.
In a small saucepan, combine tomato sauce and marinara spice blend. Place over medium heat, and cook until bubbly. Reduce heat to low, and simmer until needed.
Line up 3 shallow bowls. In the first bowl, place Italian-seasoned flour.Into the second bowl, crack the egg. Use a fork to beat until well combined, then beat in 1/4 cup water. In the third bowl, place panko.
When water is boiling, add fettuccine, and cook until just tender but not mushy, 10-12 minutes. Drain well, but do not rinse. Return fettuccine to pot.
While pasta cooks, place a skillet over medium-high heat. Place chicken in flour, and turn to coat all over. Shake extra flour back into bowl, and dip chicken in the egg mixture, turning to coat. Place chicken in panko and gently press to coat all sides with crumbs.
Add 1 teaspoon cooking oil to the hot pan. Carefully add chicken, and cook without disturbing until browned on the bottom, 4-5 minutes. Flip and continue cooking until chicken is opaque all the way through, firm to the touch and browned on the second side, 2-3 minutes more. Remove from heat.
Pour about half of sauce into the fettuccine pan, and gently toss to combine. Divide fettuccine between 2 plates, leaving a space on the side for arugula. Top each with a chicken breast, and spoon remaining sauce over all. Top with cheese.
Divide arugula between the 2 plates. Drizzle each with 1/2 teaspoon olive oil, and season each with 1/8 tsp. PeachDish Salt. Serve and enjoy!
Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.Learn More...