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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 ounces uncooked spaghetti |
1/2 cup italian-seasoned breadcrumbs |
3 tablespoons grated parmesan cheese |
4 (4-ounce) skinned, boned chicken breast halves |
1/4 cup egg substitute |
1 tablespoon olive oil |
4 (3/4-ounce) slices part-skim mozzarella cheese |
2 1/2 cups fat-free italian herb pasta sauce (such as muir glen) |
2 tablespoons chopped fresh parsley |
Directions:
1. Preheat oven to 425°.
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 substitute, and dredge in breadcrumb mixture.
4. Heat the olive oil in a 9-inch cast-iron skillet over medium-high 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 oven. Bake at 425° for 14 minutes or until chicken is done.
5. While the chicken is cooking, heat the pasta sauce in a medium saucepan over medium-low 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.
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