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Chicken Pizziola  (Not yet rated)

Chicken breasts topped with mozzarella and sauce, served over spaghetti.

Cal: 377 Fat: 12g Carbs: 26g Protein: 35g Fiber: 3g
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Original recipe serves 4
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 4)

  • 1/2 teaspoon salt
  • 14 ounces tomato sauce ; or pizza sauce
  • 2 tablespoons all-purpose flour
  • 1 pound chicken ; boneless, skinless breasts
  • 2 cloves garlic ; minced
  • 3 tablespoons parsley
  • 1/2 cup white wine
  • 3/4 cup mozzarella cheese ; shredded
  • 3 ounces mushroom ; sliced, or 1 cup
  • 1 onions ; sliced
  • 2 teaspoons Italian seasoning
  • 8 ounces spaghetti
  • In My Kitchen

  • Directions

    Cook spaghetti according to package and tranfer to a serving platter. Meanwhile, in a bowl, combine flour, Italian seasoning and salt. Coat chiken in flour mixture. In large nonstick skillet, heat oil over medium heat. Add chicken; cook, turning once, until browned, 3-5 minutes per side. Add onion and garlic; cook, stirring often, until softened, for 5 minutes. Add sauce mushrooms, wine and parsely. Reduce heat to low and cover. Simmer until cooked through, about 15 minutes. Uncover and sprinkle chicken with cheese. Cover and cook until cheese is melted, for 3 minutes. Top spaghetti with chicken and sauce. Makes 4 servings.

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