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Chicken Parmesan with Pasta and Salad

Chicken Parmesan with Pasta and Salad
Yields
4 servings

 

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ingredients

6
boneless skinless chicken breasts (900 g or 2 lbs)
6
Tbsp grated low-fat Parmesan cheese (90 mL)
1
jar of your favorite pasta sauce (approx 700 mL or 24-28 oz)
Aluminum foil
1
bag of spinach
Orange or grapefruit wedges
Cashew pieces
350
g whole wheat Penne pasta (12 oz)
1
tsp olive oil (5 mL)
1
tsp basil (5 mL)
1 ½
cup grated low-fat mozzarella cheese (325 mL)
2
Tbsp grated low-fat Parmesan cheese (30 mL)
Bottled poppy seed dressing or your favorite
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directions

Step 1

Preheat oven to 375 F (190 C).

Step 2

Place chicken breasts in an oven-safe cake pan.

Step 3

Sprinkle each with Parmesan cheese.

Step 4

Pour pasta sauce evenly over the top.

Step 5

Cover with aluminum foil.

Step 6

Set timer for 35 minutes.

Step 7

Rinse salad and dry in salad spinner.

Step 8

Divide onto plates.

Step 9

Cut up orange or grapefruit wedges; place on spinach leaves. Scatter nuts on salad.

Step 10

Meanwhile…
When timer rings for chicken leave chicken in and bring a large pot of water to a boil for pasta. Cook pasta for 11 minutes or follow package directions.

Step 11

When timer rings for pasta, rinse pasta, return to pot and toss with a little olive oil and basil.

Step 12

Remove chicken from oven and sprinkle mozzarella all over the top.

Step 13

Top with Parmesan cheese and return to oven.

Step 14

Continue baking 5 minutes or until chicken is cooked through and cheese is melted.

Step 15

Remove chicken from oven and set aside.

Step 16

Drizzle dressing over salad.

Step 17

Serve chicken on top of pasta along with the salad.

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