Mealtime Monday: 6/3/13--Easy Italian

It's officially summer here! To get into the spirit of summer I made a garden-fresh meal the other day and now I'm sharing it with you! This is definitely one of our all-time favorite meals! What kind of fresh recipes have you been making lately?

Mealtime Monday: 6/3/13--Easy Italian

Breaded Chicken With Pasta Sauce.

Pesto Pasta.

Zucchini-Squash Medley.


Breaded Chicken With Pasta Sauce:


“A crunchy bread crumb coating  covers this yummy chicken with a simple pasta sauce and cheese over top. Great for picky eaters!”


• 8 chicken thighs

• 1 cup dry bread crumbs

• 2 teaspoons dried minced onion

• 1 teaspoon Italian seasoning

• 3 garlic cloves, pressed through a garlic press

• 1/2 cup milk

• 1 jar (26 oz ) pasta sauce

• Parmesan Cheese


1. Pat chicken dry with paper towels and place in a 13 in x 9 baking dish. Preheat oven to 375 F.

2. Combine bread crumbs, seasonings, and garlic in a resealable plastic bag.

Place the breadcrumbs, seasonings, and garlic in a large resealable bag.

Place the breadcrumbs, seasonings, and garlic in a large resealable bag.

Place milk in a shallow bowl and one at a time, dip chicken thighs in milk, place in bag and shake until fully coated. Return chicken to pan and bake in preheated oven 45-60 minutes, or until juices run clear.

3. In a small saucepan, heat pasta sauce until bubbly. Place baked chicken on a serving plate and just before serving, top with sauce and Parmesan cheese. Serve warm.

Yield: 8 servings

Store in refrigerator up to 2 days.


Pesto Parmesan Pasta:


” I haven’t met a single person yet that can resist this amazing pasta. Pesto and Parmesan cheese create the perfect combination. Don’t skip adding the 1/2 cup pasta water–It keeps the pasta from becoming dry. For variety, add toasted nuts, halved cherry tomatoes, or steamed broccoli.”


• 1 recipe Classic Basil Pesto, prepared according to recipe instructions.

• 1 pkg (16 oz) spiral pasta

• Salt and pepper to taste

• 1/2 cup grated Parmesan cheese


1. Prepare pesto according to recipe instructions. Set aside.

2. Cook pasta according to package instructions. Drain pasta, reserving 1/2 cup pasta water. Place pasta in a serving dish and stir in pesto, salt, pepper, and pasta water. Stir until pasta is coated. Sprinkle Parmesan cheese over top. Keep warm until serving.

Yield: 8 servings

Store in refrigerator 2-3 days.


      Zucchini-Squash Medley:


“This easy recipe is a great way to use up all that squash in your garden. I was out in OUR garden yesterday and I saw the first sprouts from the squash plants poking up! Won’t be long now!


• 2 medium summer squash, halved and sliced

• 2 medium zucchini, halved and sliced

• 1/4 cup thinly sliced onion

• 2 tablespoons olive oil

• 1/2 cup thinly sliced tomato

• 1/2 teaspoon salt

• 1/2 teaspoon ground pepper

• 1/4 teaspoon garlic powder


1. Saute squash, zucchini, and onion in oil over medium-high heat until tender.

Stir over medium-high heat until tender.

Stir over medium-high heat until tender.

Remove from heat and stir in remaining ingredients. Serve warm.

Yield: 8 servings.

Store in refrigerator up to 2 days.

Menu Timeline:

1. Prepare the breaded chicken and bake according to recipe instructions.

2. Boil water for the pasta.

3. While water is boiling, prepare the pesto. Once pasta is done, finish the Pesto Pasta.

4. Prepare the Zucchini-Squash Medley and keep warm.

5. Heat the sauce for the chicken and remove chicken from oven. Top with sauce and cheese. Serve up your Mealtime Monday!


Enjoy your Monday! I certainly will since I won’t be in school!! :D

Visit Whole and Heavenly Oven for more great menus and recipes!


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