Oven Fried Kickin’ Chicken With Pasta

Let’s face it…there’s only so many ways that you can cook chicken. In the interest of cooking more healthily, I’ve adapted some of my childhood fave’s. Here’s my variation of fried chicken–with a KICK!

This feeds my family of 4. Keep in mind that I’m a southern gal who cooks by the seat of her pants. Cooking times, quantities and ingredients can be adjusted to taste.

You will need:

(for the chicken)

• 1 lb Chicken Tenders (or you can buy bone in chicken breasts and take out the bone)
• Italian Style Whole Wheat Bread Crumbs
• Zesty Italian Dressing (any brand will do)
• Cayenne Pepper (Tony Chachere’s or Zatarain’s Creole spice is o.k. too!)
• Extra Virgin Olive Oil Cooking Spray

(For the Pasta)

• 16oz of Whole Wheat Pasta
• Extra Virgin Olive Oil
• Dried parsley (or fresh if you’re willing to chop)
• Minced Garlic
• Sea Salt
• Italian Style Bread Dipping Mix (I use Adam’s…found in the spice aisle at the grocery)

Prep Time: 15 minutes

Cook Time: 20-30 minutes

Let’s get kickin’! First, put water on to boil for your pasta & head oven to 400.

Slice chicken tenders into small bite-sized pieces or leave ‘em whole if you like.

Then, place chicken into a ZIP LOCK Bag to make clean up a snap.

Add Zesty Italian dressing to cover the chicken and act as a marinade.

You can mix and marinade the evening before if you like, but 15 minutes is enough for a good flavor.

While chicken is marinating, let’s make a homemade pesto. If you’re short on time or ingredients, take a little help from the store. You can find GREAT pesto in the pasta aisle at your local grocery. I like the Allegro brand Basil and Pine Nut flavor.

Place 1/2 cup of EVOO (extra virgin olive oil) in a microwavable cup or bowl.

Tip: if you have microwaveable measuring cup, it’s perfect!

Next, add 2 TBSP of your bread dipping mix and 1/4 cup of Parsley flakes to the EVOO.

Next, add a pinch of sea salt.

Last add minced garlic to taste. In my house there is no such thing as too much garlic.

Mix with fork and microwave for 30 seconds. This is just enough to warm the oil and infuse the garlic. Set aside.

Once water boils, add sea salt (this is your only chance to salt the pasta) and boil entire bag. Don’t be afraid of whole wheat pasta. It takes a bit longer to cook, but has a wonderful taste. Your family won’t even know the difference if you HIDE the box! Mine still doesn’t know my secret.

In a separate Zip Lock bag, place Italian Style Bread Crumbs and add Cayenne Pepper (or Tony’s) to taste. For a little kick, add a tsp of Cayenne (or a shake of Tony’s). For a LOT of kick, add more!

Close bag and shake to mix spice evenly. Remove chicken pieces from marinade bag (use your hands, but wash them after) and place a few at a time in the bread crumb bag. Close and shake to coat chicken. Repeat until all chicken has been coated in bread crumbs.

Cover a cookie sheet with aluminum foil and spray with EVOO cooking spray. (This helps with clean up!) Place chicken on cookie sheet in a single layer.

Place in oven to FRY for approximately 20 minutes depending on the size and thickeness of the chicken. Chicken is done with juices run clear when pressed with a fork. (If your smoke detector goes off, you’ve left them in too long. Shorten your baking time next time around. Don’t ask how I know this….)

Tip: When working with whole wheat bread crumbs, you will notice that the color darkens quickly. You can cover with aluminum foil if you wish to prevent excessive browning, but we love the brown crumbly stuff and actually fight over it in our house.

Drain pasta and place back into pan. Toss with pesto while still warm.

You can add a sprinkle of Parmesan cheese on top as a garnish if you wish. Pasta can be placed underneath chicken for presentation or to the side as I have done here. Enjoy!