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Mushroom and Fontina Pasta Bake with Chicken Cutlets

December 14, 2009
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Pasta Bake with Chicken Cutlets 2 This is my take on macaroni and cheese with chicken nuggets. I love coming up with healthier versions of these classic dishes that kids love so much. The problem is that most of the things our kids love to eat are not so healthy. I am always thinking of ways to come up with things they will eat happily which are healthy.

So in this version the chicken cutlets are breaded and sauteed in a non-stick pan. They are delicious with parmesan cheese in the breading. I could just eat the cutlets on their own. They are crispy and healthy and most importantly the kids love them.

I decided to pair the cutlets with pasta I made with sauteed mushrooms, a bit of homemade tomato sauce and fontina cheese. I love fontina cheese since it melts so well and has a great nutty flavor. It is mild enough for the kids to enjoy.

I gave this dinner to my daughter and her friend. They loved it! There was silence for a few minutes as they ate- now when does that happen when you get two girls are together?? It was fabulous!

My husband and I ate it with a nice green salad and red wine. It was delicious evening…

  • 10 ounces cremini mushroom, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • ½ pound elbow pasta, cooked al dente
  • ½ cup grated fontina
  • 1 cup marinara sauce

In a frying pan, heat the olive oil on high heat. Add the mushroom and sauté for 4-5 minutes on high heat, stirring constantly. Add the garlic and salt and sauté for another 2-3 minutes. Turn the heat off and keep aside.
In an ovenproof pan, add the cooked pasta, sautéed mushrooms, grated fontina cheese and the marinara sauce. Mix well and bake in a 350 degrees for 20 minutes. Serve with the chicken cutlets on top.

  • 1 pound chicken breast, pieces pounded thin
  • 1 cup all-purpose flour mixed with one teaspoon salt and ½ teaspoon pepper
  • 1 cup bread crumbs mixed with one teaspoon salt and ½ teaspoon pepper
  • 2 eggs, beaten mixed with one teaspoon salt and ½ teaspoon pepper
  • 2 tablespoons olive oil

In 3 large wide bowls add each of the three ingredients to set up a breading station.
Take a piece of thin chicken cutlet and dip into the flour bowl patting the excess flour off. Dip into the egg mixture and then cover with the breadcrumbs. Place the breaded chicken into a large non-stick frying pan with heated olive oil. Bread all the chicken pieces and cook for 4-5 minutes on each side on medium heat till the chicken is cooked (time may vary depending on the thickness of the pieces).
Serve on top of the baked pasta.

Pasta Bake with Chicken Cutlets 1

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1 Comment
Sapna Jain-Bhalodia
December 17, 2009 at 10:41 PM

Hi Monica,
I just made this dish for dinner and it was a big hit! Delicious! and it was so fast and easy! Keep the great recipes coming!


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