The Simplest Chicken Parmesan

Some pasta dishes drive me crazy. I mean, I look at the picture of the recipe and my mouth waters, and then I see all the prep work, all the cook work, all the yada yada. But when I just get off work and finish helping the kids with homework, I really don’t want to spend all night in the kitchen. Chicken Parmesan is one of those pasta dishes that just looks so delicious, but I know I won’t spend forever making it. At least not with this simple version.

 

By the time my pasta is ready for the oven, so is my chicken. And within 20 minutes of meeting the oven, my dinner is ready to meet my stomach.
And…I’ve made this one healthy-sort of, ha.
Simple Chicken Parmesan
Ingredients:
8 oz uncooked spaghetti noodles, use whole wheat or Barilla Plus if you’d like
1 pound boneless, skinless chicken breasts
1/4 cup whole wheat pastry flour mixed with 1/2 tsp Italian seasoning
1/2 cup natural whole wheat bread crumbs mixed with 1/2 tsp Italian seasoning
1 egg blended with 1 Tb water
2 Tb canola oil
1-12 oz can diced tomatoes, undrained
1 1/2 cups spaghetti sauce
8 oz low moisture part skim mozzarella cheese, shredded
1/2 cup grated parmesan cheese

 

Directions:

Preheat oven to 375F.
In a large pot bring 6-8 cups water to a boil. Add spaghetti noodles and a dash of salt when water has come to a boil. Cook for 8-10 minutes until just al dente, stirring occasionally so pasta does not stick together. Drain pasta and set aside.

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