Super Easy Chicken Parmesan

I came up with this version of Chicken Parmesan last week with the ingredients that I had on hand when I was snowed in for the weekend. This is a really easy way to make the traditional Chicken Parm without having to bread and fry raw chicken breasts. This happens to be the part of making this dish that I hate, but I usually suffer through it for the great results!

I used Tyson's refrigerated grilled chicken breast strips instead of the raw chicken. These are precooked and typically very moist and tender. Now they weren't breaded and fried, but they give you the traditional chicken flavor in the sauce and are also healthier overall. I served it over rotini pasta that I already had open in the pantry. I usually use linguini witih chicken parmesan.

The final thing that I wanted to clarify is that I did NOT pay full price for the refridgerated chicken strips. I got them really cheap with a coupon. I would never have paid $5 for 5 oz of chicken. :-)

Chicken Parmesan

3 TBL olive oil

2 medium or 3 large sized carrots, finely diced

1 large onion, finely diced

4 cloves garlic, minced

1 cup chicken broth

1 - 28 oz can crushed tomatoes

1 - 28 oz can diced tomatoes

1/2 tsp dried oregano

1/2 tsp dried basil

4 TBL sugar

1/4 tsp dried red pepper flakes

1/4 tsp black pepper

2 tsp kosher salt

12 oz (2 1/2 bags) of refrigerated chicken breast strips, cut into pieces.

Mozzeralla and Parmesan Cheese

Rotini pasta

- Heat oil in a large stockpot or skillet over medium high heat. Saute the carrot and onions until the onions are translucent, probably around 5 minutes. Add the garlic 1 minute before the onions are done.

- Add the chicken stock, crushed and diced tomatoes. Bring to a simmer

- Add all of the seasonings and simmer for 20 minutes

- Add the chicken and simmer for 5 more minutes to heat through.

- Cook the pasta in heavily salted water and top with the sauce.

- Top with however much cheese that you would like and allow to melt