Parmesan Chicken with Tomato Cream Sauce

By ngaldi

Ingredients

• 1/4 cup 1% low-fat milk
• 1 tablespoon Dijon mustard
• 1/2 cup fine, dry breadcrumbs
• 1/4 cup grated Parmesan cheese, divided
• 1/2 teaspoon dried Italian seasoning
• 1/8 teaspoon garlic powder
• 1/8 teaspoon pepper
• 6 (4-ounce) skinned, boned chicken breast halves (I like to flatten them)
• Vegetable cooking spray
• 1 teaspoon olive oil
• 3 cloves garlic, minced
• 2 (14 1/2-ounce) cans no-salt added whole tomatoes, crushed
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh oregano
• 2 teaspoons chopped fresh parsley
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 1 cup 1% low-fat milk
• 1 tablespoon all-purpose flour
• 8 ounces linguine, uncooked
• Fresh basil sprigs (optional)

Details

Servings 6

Preparation

Step 1

Combine 1/4 cup milk and mustard, stirring with a wire whisk. Combine breadcrumbs, 2 tablespoons Parmesan cheese, Italian seasoning, garlic powder, and pepper in a small bowl. Dip chicken in milk mixture, and dredge in breadcrumb mixture. Place chicken on a baking sheet coated with cooking spray. Bake at 375 degrees for 30 minutes or until golden brown.
Heat oil in a medium saucepan over medium-high heat until hot; add garlic, and saute until tender. Add tomato and next 5 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes, stirring occasionally.
Combine 1 cup milk and flour in a small bowl, stirring well with a wire whisk. Gradually add milk mixture to tomato mixture, stirring constantly. Cook, stirring constantly, 5 minutes or until slightly thickened. Stir in remaining 2 tablespoons Parmesan cheese; set aside, and keep warm.
Cook pasta according to package directions, omitting salt and fat; drain. Place 1 cup linguine on each serving plate; top linguine with chicken breasts. Spoon tomato sauce evenly over chicken. Garnish with fresh basil sprigs, if desired.