Preheat oven to 375 F (190 C).
Place chicken breasts in an oven-safe cake pan.
Sprinkle each with Parmesan cheese.
Pour pasta sauce evenly over the top.
Cover with aluminum foil.
Set timer for 35 minutes.
Rinse salad and dry in salad spinner.
Divide onto plates.
Cut up orange or grapefruit wedges; place on spinach leaves. Scatter nuts on salad.
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.
When timer rings for pasta, rinse pasta, return to pot and toss with a little olive oil and basil.
Remove chicken from oven and sprinkle mozzarella all over the top.
Top with Parmesan cheese and return to oven.
Continue baking 5 minutes or until chicken is cooked through and cheese is melted.
Remove chicken from oven and set aside.
Drizzle dressing over salad.
Serve chicken on top of pasta along with the salad.