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To achieve the comforting flavors of this Italian-American classic in less time, we’re cooking our chicken and tomato sauce on the stove under a layer of fresh mozzarella. A bed of pasta and zucchini rounds out the dish.

Ethan Mick

with Elicoidali Pasta

Stovetop Chicken Parmesan

Chicken Tenders

15-Ounce Can Crushed Tomatoes

Garlic

Fresh Mozzarella Cheese

Elicoidali Pasta

Grated Parmesan Cheese

Zucchini

Crushed Red Pepper Flakes

Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme, & Marjoram)

Ingredients

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Halve the **zucchini** lengthwise; cut crosswise into 1/2-inch-thick pieces. Peel and roughly chop the **garlic**. Tear the **mozzarella cheese** into small pieces.

Prepare the ingredients:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the **zucchini pieces** in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned and slightly softened. Add **half the chopped garlic** and **as much of the red pepper flakes as you’d like**, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Transfer to a bowl. Wipe out the pan.

Cook the zucchini:

While the zucchini cook, add the **pasta** to the pot of boiling water and cook 9 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving **1/4 cup of the pasta cooking water**, drain thoroughly and return to the pot.

Cook the pasta:

While the pasta cooks, pat the **chicken** dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook 3 to 4 minutes on the first side, or until lightly browned. Flip the chicken.

Start the chicken:

Add the **remaining chopped garlic** to the pan. Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the **Italian seasoning** and **tomatoes** (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly thickened. Reduce the heat to medium. Evenly top the chicken with the **mozzarella cheese**. Loosely cover the pan with aluminum foil and cook, without stirring, 2 to 3 minutes, or until the cheese is melted and the chicken is cooked through. Turn off the heat.

Make the sauce & finish the chicken:

To the pot of **cooked pasta**, add the **cooked zucchini** and **half the reserved pasta cooking water**. Cook on medium-high, stirring vigorously, 30 seconds to 1 minute, or until combined and heated through. (If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency.) Turn off the heat; stir in a drizzle of olive oil. Season with salt and pepper to taste. Serve the finished pasta topped with the **finished chicken and sauce**. Garnish with the **parmesan cheese**. Enjoy!