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Chicken Scallopini* with Red-Sauced Pasta and Zucc
Contributed by: Annelle Williams
4 boneless, skinless chicken thighs
2 tsp. salt
1 tsp. pepper
1â�„3 cup flour
3 TBS olive oil
1 garlic clove, sliced
3â�„4 of a 1 lb. box fettuccini pasta
2-3 small zucchini or squash, sliced with salt and pepper to taste
1â�„2 a sweet onion, diced
1 garlic clove, minced
1 (14 oz.) can diced tomatoes
1 tsp. sugar
1â�„2 tsp. red pepper flakes
1â�„4 cup chopped fresh parsley
Salt and pepper to taste
(*Scallopini are sauteed cutlets, usually veal or poultry, that have been pounded thin and coated with flour.)
Preheat oven to 325 degrees. Place chicken pieces between parchment paper, plastic wrap or waxed paper. On a cutting board, pound chicken pieces or roll with a rolling pin until about 1â�„4 inch thick. Remove paper and discard.
Mix salt, pepper and flour in a flat dish. Add olive oil to large skillet over medium high heat. Add sliced garlic clove and heat until you can smell the garlic (about one minute). Remove garlic from oil; coat both sides of chicken pieces in seasoned flour and place chicken in the heated pan. Cook cutlets on each side for 2-3 minutes until browned. Remove cutlets to casserole dish or pan and place in oven for 15 minutes.
Meanwhile, bring salted water to boil in large pot and cook pasta according to package directions. Bring the skillet you used to cook the chicken in back to medium heat. Add squash slices and cook on both sides, just until beginning to become tender and browned. Remove from pan and set aside. To same pan, add diced onion and minced garlic and cook until onion is tender. Add tomatoes, sugar and red pepper flakes. Cook for 10-15 minutes or until tomatoes are losing their shape. Add parsley and salt and pepper to taste.
Drain pasta and add to sauce. Toss to mix. Add a little of the pasta water if needed. Plate pasta, adding chicken scallopini, and finally reserved squash slices.
(This recipe was contributed as part of a "Cook of the Week" feature.)