This Chicken Scallopini is made with thin Spaghetti tossed in a thick tomato gravy sauce with white wine and chicken. A quick & easy meal that kids and adults all love to eat!
I’ll admit, I’ve published this recipe before. I’ll even admit that I’ve published it twice before. That’s right. I’m just WAY too obsessed with this meal to let it go, and for that I’m sorry. (Not sorry.) I got the recipe from my mother in law, who in turn got it from a restaurant in New York. It’s the most amazing, easy weeknight meal that you and the kiddos will adore. I can pretty much promise it. The sauce is just so thick, and is really just a simply mixture of tomato sauce, gravy, and white wine (or chicken broth). Those three ingredients blend together in the most perfect way, and when tossed with chicken that’s been lightly dredged in flour along with some spaghetti, it basically becomes heaven on a plate. You can also use pork or veal in this recipe, I love options.
What is Chicken Scallopini?
“Scaloppine” is thin cutlets of meat (typically chicken, pork, or veal), that’s dredged in flour and sauteed in a reduction sauce.
So as I mentioned, this recipe comes from my mother in law, and when she’s made it for us in the past, she dices up the chicken instead of using larger, thinner cutlets. Hey, it makes it easier for us to eat this way, you don’t even need a knife. 😉 So I have upheld this preparation method but if you prefer thin chicken cutlets, you go to town!
Reminder: This meal is definitely kid approved!
And by the way, if you like this recipe, you have to try my chicken Parmesan stuffed shells. (Holy Moly)- And it’s a great freezer meal too!
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This Chicken Scallopini is made with thin Spaghetti tossed in a thick tomato gravy sauce with white wine and chicken. A quick & easy meal that kids and adults all love to eat!love to eat!
- 1 packet McCormick Brown Gravy Mix + 1 cup cold water
- 3 large boneless skinless chicken breasts
- salt/pepper to taste
- ½ cup flour
- ¼ cup vegetable oil
- 1 medium yellow onion, sliced into thin strings
- 1 cup dry white wine (you can substitute chicken broth)
- 1 (8 oz.) can Hunts tomato sauce
- ½ (1 lb.) package thin spaghetti
- 1/4 cup Parmesan cheese
- 1 Tablespoon Fresh parsley
Dissolve gravy into one cup of cold water and set to the side.
Slice the chicken into bite-sized chunks. Sprinkle lightly with salt/pepper if desired and coat in flour.
Place the vegetable oil and onion strings in a large, deep skillet and cook over medium heat for 5 minutes.
Add the chicken and cook for an additional 10 minutes, stirring occasionally.
Add the wine and cook for another 5 minutes.
Mix in the tomato sauce and the gravy. Cook over medium-low for about 25 minutes. Meanwhile, boil pasta according to package instructions. Drain, and add to the sauce, mixing until well incorporated. Top with Parmesan cheese and parsley, then serve, and enjoy!
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