A delightful twist on a classic dish, this recipe combines crispy Parmesan-coated chicken with a luscious tomato cream sauce, served over tender pasta.
Heat the olive oil in a non-stick saucepan over medium heat.
Ensure the oil is hot but not smoking to avoid burning the garlic.
Add the garlic and sauté until fragrant, being careful not to brown it.
Stir constantly to prevent the garlic from sticking to the pan.
Stir in the crushed tomatoes, basil, oregano, parsley, sugar, and salt. Bring to a boil.
Use a wooden spoon to mix the ingredients thoroughly.
Reduce the heat and let the sauce simmer uncovered for 20 minutes, stirring occasionally.
Stir every few minutes to prevent the sauce from sticking to the bottom.
In a small bowl, whisk together the milk and flour until smooth.
Ensure there are no lumps in the mixture for a smooth sauce.
Gradually add the milk mixture to the tomato sauce, stirring constantly. Cook until slightly thickened.
Keep stirring to avoid lumps forming in the sauce.
Stir in the Parmesan cheese and keep the sauce warm on low heat.
The cheese will melt and blend into the sauce, adding richness.
Preheat the oven to 350°F (175°C).
Ensure the oven is fully preheated before placing the chicken inside.
In a bowl, whisk together the milk and Dijon mustard.
This mixture helps the breadcrumbs adhere to the chicken.
In another bowl, combine the breadcrumbs, garlic powder, pepper, and Parmesan cheese.
Mix thoroughly to evenly distribute the seasonings.
Dip each chicken breast into the wet mixture, then coat with the dry mixture.
Press the breadcrumbs onto the chicken to ensure a good coating.
Place the chicken on a baking sheet lightly misted with cooking spray.
Leave space between the chicken pieces for even cooking.
Bake the chicken for 15 minutes, flip, and bake for another 15 minutes.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
Cook the linguine according to the package instructions.
Add a pinch of salt to the boiling water for flavor.
Serve the pasta topped with a chicken breast and a generous ladle of tomato cream sauce. Sprinkle with extra Parmesan cheese if desired.
Garnish with fresh parsley for a pop of color and added flavor.
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