- 4
Ingredients
- 4 oz uncooked spaghetti
- 1/2 cup Italian-seasoned breadcrumbs
- 3 TBSPs grated Parmesan cheese
- 4 (4 oz) skinned, boned chicken breast halves
- 1/4 cup egg substitute
- 1 TBSP olive oil
- 4 (3/4 oz) slices part-skim mozzarella cheese
- 2 1/2 cups fat-free Italian herb pasta sauce (Muir Glen)
- 2 TBSPs chopped fresh parsley
Preparation
Step 1
1. Preheat oven to 425 degrees
2. Cook pasta according to package directions, omitting salt and fat. Drain well.
3. While the pasta is cooking, prepare the chicken. Place the breadcrumbs and Parmesan cheese in a shallow dish. Dip chicken in egg substitue, and dredge in breadcrumb mixture.
4. Heat the olive oil in a 9-inch cast iron skillet over med-hi heat. Add the chicken to the pan, and cook for 2 minutes on each side. Top the chicken with mozzarella slices, and place the pan in the oven. Bake at 425 degrees for 14 minutes or until chick is done.
5. While the chicken is cooking, heat the pasta sauce in a medium saucepan over med-lo heat.
6. Place 1/2 cup pasta on each of 4 plates; top each serving with a chicken breast half and 2/3 cup sauce. Sprinkle with parsley.