Description
Basil Parmesan Pasta with Crispy Chicken, turkey slices, and Arugula is a delightful Italian-inspired dish that elevates your weeknight dinners. This recipe features tender spaghetti coated in a creamy basil sauce, topped with perfectly crispy chicken cutlets and fresh turkey slices, all complemented by vibrant arugula.
Ingredients
Scale
- 1 pound chicken cutlets or tenders
- 1 cup Panko bread crumbs
- 1 1/2 cups grated parmesan
- 1/2 teaspoon onion powder
- 3 tablespoons extra virgin olive oil
- Kosher salt and black pepper
- 1 pound spaghetti
- 3 cloves garlic, finely chopped or grated
- Crushed red pepper flakes (to taste)
- 2 tablespoons salted butter
- 1 1/2 cups fresh basil, finely chopped
- 2 cups low sodium chicken broth
- 3/4 cup canned coconut milk
- 2 ounces cream cheese, at room temperature
- 3 ounces thinly sliced turkey slices
- 2 cups baby arugula
- Juice from 1 lemon
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare the chicken coating by mixing Panko breadcrumbs, parmesan cheese, and onion powder in a shallow bowl. Dredge chicken cutlets in the mixture until fully coated.
- Cook spaghetti in a large pot of salted boiling water until al dente. Drain and set aside.
- In a skillet over medium-high heat, sauté garlic until fragrant, then add butter and basil. Stir in chicken broth and coconut milk; whisk in cream cheese until smooth.
- In another skillet, heat olive oil and cook the coated chicken until golden brown on both sides. Slice into strips.
- Combine cooked pasta with the sauce and toss well before adding chopped parsley.
- Serve topped with sliced chicken, warm turkey slices, and arugula tossed with olive oil and lemon juice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg