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Italian Chicken with Peperonata & Noodles are a hearty dish your whole family will enjoy. It is an all-time favorite in our house!
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I was excited to find out this month’s Crazy Cooking Challenge was Fried Chicken! You know being a Southern girl, I love me some fried chicken! Mmmmm hmmmm! I had a few ideas of which recipe to make, but hadn’t really settled on any one in particular. Did I want to make a traditional flour breading, a spicy breading, breadcrumbs, panko, cornmeal – maybe some kind of wings?! Too many choices! When Tina emailed us to let us know we pretty much had free reign with this challenge – I was even more excited! I scrapped all the other recipe ideas and decided to make my Italian Chicken with Peperonata & Noodles! You can thank me later! Seriously – this stuff is impressive, but easy! Don’t be intimidated with the idea of making your own sauce, time is the key ingredient – but it is so simple to make (and even better to eat)! 😉
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Italian Chicken with Peperonata & Noodles
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Ingredients
For the Peperonata & Noodles
- olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 red bell peppers, seeded and chopped
- 1 can plum tomatoes, undrained, 28 oz.
- salt & pepper to taste
- chicken broth
- Fresh basil, chopped – handful
- Fresh Italian parsley, chopped – handful
- 1 pound thin spaghetti noodles
For the chicken
- 4 boneless skinless chicken breast halves
- 1 egg
- 2 tablespoons water
- 1 cup panko breadcrumbs
- 1 cup Parmesan cheese
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- salt & pepper to taste
- olive oil, for frying
Instructions
- In a large saucepan, heat a few swirls of olive oil over medium heat.
- Add the onion and cook until soft. Add the garlic and cook for 1 minute more.
- Add the chopped red bell pepper, tomatoes and salt & pepper. Reduce heat to low and cook, uncovered, until the peppers are soft. Break up the tomatoes as they cook. Add chicken broth as necessary. Just before serving, cook pasta according to package directions. Add the basil and Italian parsley to the peperonata – check for seasoning and adjust, if necessary.
- In a pie pan, combine the egg and 2 tablespoons of water. In a separate pie plate, combine the panko, Parmesan, Italian seasoning, garlic powder and salt & pepper. Cover chicken pieces with plastic wrap and pound out until thin – about 1/4-inch thick. In a large deep skillet, add olive oil and heat over medium heat. Dip a chicken piece in the egg mixture, coating both sides well – then into the breadcrumb mixture, coating both sides well. Repeat with remaining chicken pieces. Add chicken to the pan – do not overcrowd and fry in batches if necessary.
- Flip once – frying until golden brown on both sides – about 3 to 5 minutes per side. Drain well.
- Serve hot with additional Parmesan cheese, if desired. Crusty bread would be a great accompaniment to this dish!
Notes
- Please note, this is not a “quick” recipe … good sauces take time, but it is worth the effort!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published on July 7, 2012. Updated on April 21, 2021.
I already got this one pinned & everything 🙂 YAY for CCC! Can't wait to see what cheesecake recipe you finally decided on tomorrow!
Thanks for linking up to Mom's Test Meal Mondays!
mouthwatering
Great recipes! Hope you have a fantastic week and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen