Chicken Parmesan with Vodka Pasta
Serves 4
Chicken Parmesan with Vodka Pasta - made with 1 lb chicken breast, cut into fillets, 1/2 cup oat flour, 2 eggs, beaten, 1 cup finely crushed cornflakes, 1/2 tsp salt, 1/2 tsp black pepper, and more.
Ingredients
- 1 lb chicken breast, cut into fillets
- 1/2 cup oat flour
- 2 eggs, beaten
- 1 cup finely crushed cornflakes
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1 cup low-sodium marinara sauce
- 3/4 cup part-skim mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 12 oz chickpea or lentil penne pasta
- 1 tsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup vodka
- 1 jar vodka pasta sauce, about 24 oz
- 1/2 cup plain nonfat Greek yogurt, room temperature
- 1/2 tsp red chili flakes, optional
- fresh basil or parsley, chopped, for garnish
Instructions
- Prepare the Chicken Coating: In one bowl mix oat flour with salt, pepper, and oregano. In a second bowl beat the eggs. In a third bowl place the crushed cornflakes.
- Coat the Chicken: Dip each chicken fillet in the oat flour, then into the beaten eggs, then press into the crushed cornflakes until fully coated.
- Air Fry the Chicken: Preheat the air fryer to 200°C (400°F). Place chicken pieces in a single layer, spray lightly with oil, and air fry for 12 to 15 minutes, flipping halfway, until crispy and the internal temperature reaches 74°C (165°F).
- Add Sauce and Cheese: Spoon marinara sauce over the cooked chicken, top with mozzarella and Parmesan, then return to the air fryer for 2 to 3 minutes until the cheese melts and bubbles.
- Cook the Pasta: In a large pot of salted boiling water, cook chickpea penne until al dente. Reserve 1/2 cup of pasta water, then drain.
- Elevate the Jarred Vodka Sauce: In a skillet heat olive oil over medium heat. Add the onion and sauté for 4 minutes until softened. Add the garlic and cook 1 minute until fragrant. Pour in the vodka and simmer for 1 minute to reduce slightly. Stir in the jarred vodka sauce, then let it simmer for 5 minutes. Remove from the heat and stir in Greek yogurt until creamy. Add Parmesan, pepper, and chili flakes, stirring until well combined.
- Finish the Pasta: Add the drained pasta into the skillet with the sauce and toss well, loosening with reserved pasta water if needed.
- Serve: Plate the pasta alongside the crispy chicken Parmesan. Garnish with fresh basil or parsley and extra Parmesan if desired.