Skillet-baked chicken Parmesan and penne from Pasta Revolution: 200 Foolproof Recipes That Go Beyond Spaghetti and Meatballs by America's Test Kitchen Editors

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Notes about this recipe

  • Christine on April 05, 2015

    Made this with my Mom when my parents and brother came to visit and it was enjoyed by all. We tried it using canned crushed tomatoes instead of pulsing canned whole tomatoes in a food processor which seemed like it would be equivalent -- in hindsight, it really was a little more liquidy than intended, but was easily fixed by mixing in some extra Parmesan cheese to thicken the sauce up. If I went the crushed tomato route again, I probably would reduce the amount of water instead. Otherwise we made this as directed -- it was the first time I made a dish where the raw pasta simmered in the sauce and thought it came out very flavorful that way AND eliminated the need for an extra pot. We made our own breaded chicken which added a step, but I think it was worth it in the end -- prepared chicken would obviously have made the dish quicker though.

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