Cheezy Chicken Parmesan With Zucchini Pasta

• For the tomato sauce and zucchini pappardelle
• 2 tablespoons olive oil, divided
• 1/4 red onion, coarsely chopped
• 3 cloves garlic, sliced thin
• Salt
• 1 28-ounce can peeled plum tomatoes, preferably San Marzano, in juice, mashed
• 1 sprig fresh basil
• Pepper
• 1/4 cup fresh parsley leaves
• 4 zucchini, thinly sliced
• For the chicken
• 1/4 cup freshly grated Parmesan cheese, plus 2 tablespoons extra for serving
• 1/4 cup dried whole-wheat or white bread crumbs
• 1 large egg white, lightly beaten with a fork
• 1 pound boneless, skinless chicken breasts split in half to make 6-8 large, thin cutlets
• Pepper
• 4 teaspoons olive oil, plus 2 teaspoons extra for serving
• 1/4 cup part-skim ricotta cheese

1. 1. For the sauce, heat 1 tablespoon of the oil in a large skillet over medium-low heat. Add the onion, garlic and 1/2 teaspoon salt. Cook, stirring, 1 minute. Cover, reduce heat to very low and cook until vegetables are softened, about 5 minutes. (Check a few times during cooking; if vegetables begin to brown, add 2 teaspoons water and stir.) Add the tomatoes with juice, basil and another 1/2 teaspoon salt. Bring to a simmer, cover and simmer gently 5 minutes. Then simmer very gently, partially covered, until thickened, about 20 minutes. Season with 1/8 teaspoon pepper.
2. 2. Meanwhile, using a mandoline or vegetable peeler, slice the zucchini lengthwise into 1/8-inch-thick long pappardelle-like strips, turning the zucchini and slicing on 4 sides only until you see the center seeds. Discard the centers.
3. 3. Remove the tomato sauce to a bowl with a rubber spatula; no need to clean the skillet. Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the zucchini and 1/4 teaspoon salt. Cover and cook until wilted, tossing often with tongs for even cooking, 8 to 10 minutes. Return the tomato sauce to the pan, add 1 tablespoon of the parsley, and season with 1/8 teaspoon pepper; cover and set aside.
4. 6. To serve, re-warm the zucchini in the tomato sauce over medium heat. Use tongs to make a "twist" of zucchini pappardelle on each of 4 plates. Lean chi

tomato sauce, olive oil, red onion, garlic, salt, tomatoes, fresh basil, pepper, parsley, zucchini, chicken, freshly grated parmesan cheese, bread crumbs, egg white, chicken breasts, pepper, olive oil, ricotta cheese

Taken from www.epicurious.com/recipes/member/views/cheezy-chicken-parmesan-with-zucchini-pasta-52442491 (may not work)