Skillet Chicken Parmesan

A complete chicken and pasta dinner prepared in just one skillet—no colander needed. Boneless chicken breasts are topped with crushed garlic croutons as a clever way to avoid the breading and frying step in traditional Chicken Parmesan.

Prep: 5 min | Cook: 25 min | Yield: 4 servings

Ingredients

• 2 (14.5 ounce) cans Del Monte® No Salt Added Diced Tomatoes, not drained
• 1 (8 ounce) can Del Monte® Tomato Sauce
• 1 (14.5 ounce) can Del Monte® No Salt Added Cut Green Beans, drained
• 1 1/2 teaspoons dried oregano (or 2 fresh oregano), divided
• 1/2 teaspoon garlic powder
• 8 ounces dry rotini pasta (3 cups)
• 4 boneless, skinless chicken breast halves, about 1 1/2 pounds
• 2 tablespoons grated Parmesan cheese
• 1/2 cup finely crushed garlic croutons

Instructions

1. Combine diced tomatoes, tomato sauce, green beans, 1 teaspoon oregano, garlic powder and 3/4 cup water in a deep 12-inch skillet. Bring to a boil; add pasta, stir and reduce heat to a simmer.
2. Place chicken breasts over pasta. Cover and simmer over medium-low heat for 10 minutes.
3. Turn chicken and stir pasta. Sprinkle chicken with Parmesan and remaining oregano. Cover and simmer additional 5 to 10 minutes or until pasta is done and chicken is no longer pink inside.
4. Sprinkle chicken with croutons before serving. Gently stir pasta and season to taste with salt and pepper, if desired.

Notes

Garden Chicken Parmesan: Substitute 1 (14.5 to 15 ounce) can Del Monte® Sliced Carrots or Sweet Peas for Green Beans.

Recipe and photo used with permission from: Del Monte