Parmesan Chicken Linguini with Homemade Sauce

The quality of ingredients is really important in this dish, because you're going to want the best possible flavors! This is a relatively quick and easy meal but feels like a restaurant quality with the homemade sauce. You could substitute a jarred sauce if time is an issue, but that really would take away from the dish.

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For the homemade sauce:

--28oz can of high quality whole peeled tomatoes (I use Muir-Glen organic)

--pinch of salt

--1 TBSP olive oil, plus more for drizzling

--2 oz diced bacon (2 slices)

--1 medium shallot, finely chopped

--1 TBSP tomato paste

--1 tsp red pepper flakes

--1/2 tsp of sugar

--1/2 cup dry white wine (I use a cheap Pinot Grigio) *you can substitute the wine with apple cider vinegar, that will give it the sweet taste, use 1/3 cup of ACV instead*

--1 TBSP oregano (fresh is best)

For the chicken parmesan:

--1/2 cup all-purpose flour

--salt and pepper, to taste

--2 large eggs, lightly beaten

--1/2 cup panko crumbs

--1/2 grated Parmesan cheese

--1 TBSP Italian seasoning

--pinch of red pepper flakes

--2 chicken breasts *boneless and skinless

Additional:

--12 oz linguine pasta

1/4 cup fresh basil leaves, chopped

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1. Bring a large pot of salted water to a boil. Preheat oven to 425 degrees F.

2. Pulse the whole peeled tomatoes in a blender or food processor into small pieces but not completely blended. You want some small chunks. Set aside.

3. Line a baking sheet with parchment paper and set aside. Add the flour to a shallow bowl and season with salt and pepper. Add the eggs to another bowl and season with salt and pepper. Add the panko, Parmesan cheese, Italian seasoning, pinch of red pepper flakes and salt and pepper to a third shallow bowl and mix well. In an assembly line, coat chicken in flour, dip into egg mixture, then coat well in the panko mixture. Place on the lined baking sheet. When all chicken is coated and on the baking sheet spray them with cooking spray. Bake for 35 minutes, until cooked through and golden brown.

4. While chicken is cooking, heat the olive oil in a Dutch oven or large pot over medium heat. Add the diced bacon and cook, stirring often, until golden brown; approx 10 minutes. Add the shallot and cook about 2 minutes. Add the tomato paste and red pepper flakes and cook, stirring, about 30 seconds. Then add the wine, lower heat to low and simmer until reduced by about half. Add the blended tomatoes and oregano and increase heat back to med-high. Bring to a boil, then reduce heat again to low and simmer until slightly reduced. You should be able to smell the flavors blending together, this takes about 10 minutes. Season with salt.

5. Add linguine to boiling water and cook as directed; drain.

6. Add pasta to the pot with the finished sauce and stir to coat. Slice the chicken into strips.

7. Serve pasta topped with chicken, a drizzle of olive oil and chopped basil.

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