| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 50 min |
| Yield: | 4 servings |
Ingredients
- One 28-ounce can whole peeled San Marzano tomatoes
- Kosher salt
- 1 tablespoon olive oil, plus more for drizzling
- 2 ounces diced bacon
- 1 medium shallot, finely chopped
- 1 tablespoon tomato paste
- 1 teaspoon plus a pinch crushed red pepper flakes
- 1/2 cup dry white wine
- 1 tablespoon fresh oregano leaves
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1/2 cup panko
- 1/2 cup grated Parmesan
- 1 tablespoon Italian seasoning
- 2 boneless skinless chicken breasts
- Nonstick cooking spray
- 12 ounces linguine
- 1/4 cup torn fresh basil leaves
Instructions
- Pulse the tomatoes in a blender or food processor until chopped into small pieces but not completely smooth.
- Bring a large pot of salted water to a boil. Preheat the oven to 425 degrees F.
- Heat the olive oil in a Dutch oven or large pot over medium heat. Add the bacon and cook, stirring often, until golden brown, about 10 minutes. Add the shallot and cook, stirring, until softened, about 2 minutes. Add the tomato paste and teaspoon red pepper flakes and cook, stirring, 30 seconds, then add the wine and simmer until reduced by about half. Add the tomatoes and oregano and increase the heat to medium-high. Bring to a boil, then reduce the heat slightly and simmer until slightly reduced and the flavors have blended, about 10 minutes; season with salt.
- Line a sheet pan with parchment paper and set aside. Add the flour to a shallow bowl and season with salt and pepper. Add the eggs to a second shallow bowl and season with salt and pepper. Add the panko, Parmesan, Italian seasoning, the pinch red pepper flakes and some salt and pepper to a third shallow bowl and mix well. Coat the chicken in the flour and shake off the excess. Dip in the egg mixture, and finally, coat well in the panko mixture. Place on the lined sheet pan and spray with cooking spray. Bake until cooked through and golden brown, 30 to 35 minutes.
- Add the linguine to the boiling water and cook according to package directions; drain.
- Add the linguine to the pot with the sauce and stir to coat. Slice the chicken into strips.
- Serve the pasta topped with the chicken, a drizzle of olive oil and the basil leaves.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 895 |
| Total Fat | 27 g |
| Saturated Fat | 7 g |
| Carbohydrates | 96 g |
| Dietary Fiber | 7 g |
| Sugar | 10 g |
| Protein | 58 g |
| Cholesterol | 214 mg |
| Sodium | 1309 mg |
Reviews
I don’t have an issue calling it Sunday Gravy but I have an issue with this sauce period and that is it just isn’t good! Cooking it for 10 minutes or even 20 will not take the canned tomato taste out and the bacon! Lord have mercy, NO! And the chicken is mediocre at best! Who wants a big piece of chicken on top of their pasta. I am Italian (both sides from the North and South) and I understand why as an Italian this recipe is a big turn-off. Wish Trisha would stop doing “versions” of Italian recipes that just aren’t good. Italian food is one of the best cuisines in the world! I can see that someone that doesn’t really know authentic Italian might think this is good and that is okay. I would never make it again period
I made it and got rave reviews from my grandkids and fam. I’m def making this again.
I did substitute granulated garlic in Panko mixture.
And added spinach to the sauce. Fantastic and healthy!
I did substitute granulated garlic in Panko mixture.
And added spinach to the sauce. Fantastic and healthy!
Very good!!
I was taught to follow a recipe the first time as is then make changes later. I followed the recipe as written including the ingredients, I do not recommend replacing the shallot with a regular onion or the San Marzano tomatoes with regular chopped tomatoes, two totally different tastes imo. The chicken was tender and moist and the sauce was out of this world, I would not change a thing. The only thing I substituted was the linguine for thin spaghetti because I could not find linguine and next time I will use fresh linguini or any fresh thin pasta if I can find it.
I’m Italian and grew up in a mostly Italian city. Everyone that I knew called it gravy. That’s it!
Please… let’s keep the reviews about the recipe and nothing else.
My Grandma from Italy called it gravey. To each it’s own.
Please stop calling it gravy. No class. And it’s disrespectful to real Italians from the north who take pride in what little they have
Delicious.. Made without the bacon & shallots.. Used Italian Breadcrumbs instead of Panko.
This was an easy recipe make and it turned put fantastic. Everyone that ate it loved it. I did add fresh minced garlic as my wife and I love garlic.y question is if I want to cook for a larger group is all I have to do is just double the ingredients? Again this was delish both chicken and gravy!!!