This was a hit.  I was experimenting with easy quick meals for weeknight after-work dinner.  If I were presenting this to Gordon Ramsey, I would be describing it as a deconstructed Chicken Parmesean.  And he’d probably be swearing at me.

Ingredients:

2 TBS olive oil, divided 1 and 1

1/2 cup Panko

1 tsp crushed garlic and 1 TBS crushed garlic

1 1/2 pound boneless skinless chicken breast, cut into 1/2″ pieces

1 tsp Italian seasoning

1/2 tsp kosher salt

3 cups chicken broth

1 1/2 cups canned crushed tomatoes

8 ounces penne pasta

3/4 cup finely shredded mozzarella cheese (Freshly grated or bagged.)

1/2 cup finely shredded, freshly grated parmesean cheese

Step 1

In smaller of the two stainless fry pans, heat 1 TBS olive oil (Front right burner, second dot past center).

When oil is hot (becomes fragrant) add panko and 1 tsp garlic and cook, stirring, until the panko turns golden brown, about 2-3 minutes.

Transfer panko/garlic to a small bowl and set aside.

Wipe out the pan.

Step 2

Heat the remaining 1TBS olive oil in same pan (same as above).

Add chicken and garlic.  Sprinkle on Italian seasoning and salt.

Cook, stirring often, until chicken is no longer pink, about 3 minutes.

Add broth, tomatoes and penne and stir to combine.

Bring to a boil and cook, uncovered until sauce is reduced and thickened, about 20 minutes after first bubbles appear.

Step 3

When there is about 5 minutes left above, place oven rack in the slot just above the half-way line and pre-heat broiler on high.

When sauce is ready, sprinkle mozarella evenly on top.

Place pan under broiler; broil until mozzarella is fully melted and starting to bubble, 1-2 minutes.  Its ok if some of the cheese starts to brown a bit.

Remove from oven and sprinkle panko and parmesean on top.

Serve.

Store leftovers in shallow containers to preserve panko/cheesy goodness.