Fody's Baked Chicken Parm with Spicy Marinara Penne

low-fodmap-desserts-gingerbread-loaf 

Prep Time: 20 minutes

Bake Time: 20 minutes

Makes 4 servings

Description of Fody's Baked Chicken Parm with Penne Arrabbiata 

This chicken parmesan pasta bake with penne boasts bold flavors and a mild spice that kicks a classic dish up a notch. Coming together in just 40 minutes, it’s the perfect easy low FODMAP meal for a weeknight dinner or to add to your holiday spread this season!

Fody's Baked Chicken Parm with Penne Arrabbiata Ingredients:

  • 4 boneless skinless chicken breasts, pounded thin
  • 2 tbsp Fody's shallot-infused olive oil
  • ½ cup gluten free bread crumbs (like Aleia’s plain bread crumbs)
  • ½ cup gluten free 1:1 flour (like Bob’s Red Mill GF 1:1 Flour)
  • 2 eggs, beaten
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • ¼ tsp salt
  • 4 tbsp Fody's Spicy Marinara Sauce
  • ½ cup shredded mozzarella cheese
  • Parmesan cheese for serving
  • 1 lb gluten free penne pasta (like Barilla Gluten Free made with corn/rice)
  • 1 cup Fody's Spicy Marinara Sauce
  • 1 tbsp salt, for pasta water

        Directions for Fody's Baked Chicken Parm with Penne Arrabbiata 

        Pre-heat oven to 425F and grease a baking dish.

        In a small mixing bowl, beat 2 eggs + shallot oil.

        In a large mixing bowl, combine bread crumbs, flour, herbs + salt mixing with a fork to fully incorporate.

        Using the smooth side of a meat mallet or a small frying pan, gently pound the chicken breasts until they are about ¼” thick.

        Dip chicken breasts in the beaten eggs first, then dredge in the flour + breadcrumb mixture making sure to coat the chicken evenly.

        Add chicken breast to baking dish and repeat with remaining chicken.

        Spoon 1 tbsp of Arrabbiata sauce on top of each chicken breast + top with shredded mozzarella.

        Cover with a lid or tin foil and bake for 15 minutes covered, 5 minutes uncovered for a total of 20 minutes or until chicken breasts are golden brown + internal temperature is 165F.

        While chicken bakes, boil well salted water in a medium pot over medium heat. Cook penne pasta according to package instructions.

        While pasta is cooking, heat 1 cup of Arrabbiata sauce on low in a small saucepan, just enough to warm it up. Do not allow it to boil.

        Drain pasta but do not rinse. Rinsing the pasta will cause the starches on the pasta noodles to wash away, meaning the sauce won’t cling to your noodles.

        Add warm Arrabbiata sauce to the penne + plate, topping with the baked chicken breasts + additional parmesan cheese. Now you're ready to enjoy your chicken parmesan pasta bake!


        About the Chef

        low-fodmap-food-blogger-dede-wilson

        Kimberly Cauti

        Kimberly, the creator behind Pretty Delicious Life, began developing Low FODMAP friendly recipes in late 2017 after being diagnosed with SIBO/IBS. In order to work towards healing, she adopted a gluten free, low FODMAP diet and quickly realized she had a knack and passion for developing gut friendly recipes. She made it her mission to not only develop delicious meals + treats, but to create recipes that felt exciting for everyone. She believes that while healing can feel isolating, food is a vehicle to bring us together which is why all of her recipes are designed with the whole family in mind. 

        At Pretty Delicious Life, you will find delicious, healthy, gut-friendly recipes anyone will enjoy! You can follow along with her Instagram @prettydeliciouslife or check out her website www.prettydeliciouslife.comfor more deliciousness!

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