Friends. I’ve been a very, very bad blog lady.
I made this delicious Chicken Parm Pasta forever ago, and the sexy video I posted of it on Instagram got some peeps all hot and bothered. I promised the recipe was “coming soon,” and then…I completely forgot about it. Chalk it up to cookbook brain. And spring breeaaaaakkkk.
Lucky for all of us, my dad came over last night, and somehow the dinner table conversation made its way to chicken Parmesan. This isn’t quite as unusual as you would think, as my Dad, “Daddy” (aka Logan), and I all love to talk about delicious things we’ve eaten recently, and my dad had apparently crushed a truly excellent chicken Parm at Scalinatella on Tuesday night.
Sidenote: I did not include Scalinatella on my list of NYC restaurant favorites—mostly because it’s on the Upper East Side—but I do love it. Truly delicious old-school Italian, great ambience, lots of celeb sightings (if you’re into that), and apparently, killer chicken Parm.
I was midway through a friendly debate with my favorite dudes on the health benefits of chicken vs. veal Parm (negligible—ain’t no meat “healthy” when it’s breaded, deep fried, and smothered in cheese…did they not read The Dude Diet?!) when it hit me. I had never posted the Chicken Parm Pasta Bake!
Like I said, I’ve been a bad blog lady.[I’m picturing you checking the site religiously for the past two months, and screaming, “Serena! The Chicken Parm Pasta! FUCK!”]
But it’s here now. Better late than never?!!
I don’t want to overhype this recipe, but since I haven’t used my two favorite adjectives in a reasonable period…
This pasta is both mind-blowing and life-changing, and I truly feel like it has the potential to develop Dude Diet cult status alongside the Cheeseburger Quinoa Bake and Buffalo Fingies. Loaded with a lean ground chicken meat sauce, and topped with melt-y fresh mozzarella, Parmesan, and crispy, crunchy Panko breadcrumbs, this baby has all the comforting, drool-worthy chicken Parm flavors you love, just in a slightly healthier form. HALLELUJAH.
In other excellent news, the recipe comes together in about 40 minutes from start to finish, and the sauce can be made up to two days in advance. Big plus for those of you looking to entertain with this bad boy. (Virtual chest bump.)
I like to use Banza shells, which are made with chickpeas, to up the protein, fiber, and vitamins in this feast, but I also love it with whole wheat or brown rice shells. (I like Jovial brand for brown rice pasta.) I dig ground chicken in this pasta for its texture and the fact that it cooks in about 5 minutes, but you could easily sub two diced idiotproof chicken breasts or shredded meat from a store-bought rotisserie chicken. As always, you do you.
p.s. I know this isn’t the spring-iest of offerings, but it hasn’t been the spring-iest of springs, so I’m hoping you’ll still get down with this hearty, healthyish pasta. Maybe this weekend? Add wine and couch, and you’ve got yourself quite the party. #untzuntz
For the full recipe, hop on over to FromThePod.com. You’ll like it there.