Total Time:

25 min(Preparation)



Penne with Mini Chicken Parmesan


 3 cups (750 mL)Catelli Smart® Penne Rigate
16frozen chicken nuggets
1 tbsp (15 mL)olive oil
 1/3 cup (75 mL)finely chopped onion
1minced garlic clove
2 1/2 cups (625 mL)pasta sauce
3/4 cup (175 mL)shredded Mozzarella cheese
2 tbsp (30 mL)grated Parmesan cheese
2 tbsp (30 mL)finely chopped parsley


Prepare the chicken nuggets according to package directions.
Meanwhile, heat the oil in a medium saucepan set over medium heat. Cook the onions and garlic for about 5 minutes or until soft and fragrant. Stir in the pasta sauce and bring to a boil. Reduce heat to low and simmer for 15 minutes.
Toss the Mozzarella with the Parmesan and parsley. Remove the cooked nuggets from the oven.
4Top each nugget with a spoonful of sauce and sprinkle with a little of the mozzarella mixture. Return the nuggets to the oven; bake for 5 minutes or until cheese is melted and bubbly.
Meanwhile, cook the penne according to package directions. Drain well.
6Toss hot penne with the remaining pasta sauce and any remaining mozzarella mixture. Serve with the mini chicken Parmesan.


Go with a classic! Try our recipe for Penne with a Mini Chicken Parmesan tonight!

If concerned about the breading on the chicken, use cubes of cooked chicken breast or thighs instead of the chicken nuggets.


Recipes you might also like