Italian Oven Baked Chicken Over Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1.69 lbs. of boneless, skinless chicken breasts2 eggs2 oz. fat free, skim milk.75 cup of Progresso Italian Style Bread Crumbs.25 cup Grated Parmesan Cheese1 tsp. Crushed Red Pepper1 tsp. Tastefully Simple Onion Onion Seasoning1 cup shredded mozzarella cheese.25 tsp. salt.125 tsp. pepper1 whole jar of Prego Chunky Garden Italian Sauce1 10.75 oz. can of Campbell's Cream Of Mushroom With Roasted Garlic Soup1.5 tbsp. grated parmesan cheese1 box of Barilla Plus Thin Spaghetti
This makes about 6 servings of spaghetti with sauce with pieces of breaded chicken served over it.
Preheat your oven to 375 degrees F.
In a medium sized bowl, mix eggs, milk, salt, and pepper (beat as you would for scrambled eggs).
In a large bowl blend bread crumbs, .25 cup grated parmesan cheese, 1 tsp. crushed red pepper, and 1 tsp. Tastefully Simple Onion Onion Seasoning.
Thaw and rinse the chicken breasts.
Dip and coat each breast in the egg mixture, and then dip and thoroughly bread both sides of the chicken breast in the bread crumb mixture.
Spray a 13 x 9" glass baking dish with cooking spray.
Place chicken breasts into this baking dish to cook, uncovered.
Bake for about 40-45 minutes, or until chicken is fully cooked.
While chicken is baking:
Prepare spaghetti as indicated by instructions on the box.
In a med.-lg. sauce pan, mix and heat Prego sauce, 1.5 tbsp. grated parmesan cheese, can of soup, and one can of water.
When chicken is done, sprinkle with shredded mozzarella cheese and allow to melt. Carefully cut chicken breasts into 6 pieces or more.
Mix sauce and pasta in pasta pot.
You can toss the chicken pieces in, or serve the pieces over the top of the pasta and sauce mixture.
(Before serving, we sprinkle our servings with parmesan cheese and crushed red pepper flakes, but this is optional.)
Number of Servings: 6
Recipe submitted by SparkPeople user ALLIEBOO1875.
Preheat your oven to 375 degrees F.
In a medium sized bowl, mix eggs, milk, salt, and pepper (beat as you would for scrambled eggs).
In a large bowl blend bread crumbs, .25 cup grated parmesan cheese, 1 tsp. crushed red pepper, and 1 tsp. Tastefully Simple Onion Onion Seasoning.
Thaw and rinse the chicken breasts.
Dip and coat each breast in the egg mixture, and then dip and thoroughly bread both sides of the chicken breast in the bread crumb mixture.
Spray a 13 x 9" glass baking dish with cooking spray.
Place chicken breasts into this baking dish to cook, uncovered.
Bake for about 40-45 minutes, or until chicken is fully cooked.
While chicken is baking:
Prepare spaghetti as indicated by instructions on the box.
In a med.-lg. sauce pan, mix and heat Prego sauce, 1.5 tbsp. grated parmesan cheese, can of soup, and one can of water.
When chicken is done, sprinkle with shredded mozzarella cheese and allow to melt. Carefully cut chicken breasts into 6 pieces or more.
Mix sauce and pasta in pasta pot.
You can toss the chicken pieces in, or serve the pieces over the top of the pasta and sauce mixture.
(Before serving, we sprinkle our servings with parmesan cheese and crushed red pepper flakes, but this is optional.)
Number of Servings: 6
Recipe submitted by SparkPeople user ALLIEBOO1875.
Nutritional Info Amount Per Serving
- Calories: 674.8
- Total Fat: 16.1 g
- Cholesterol: 157.3 mg
- Sodium: 1,479.4 mg
- Total Carbs: 74.0 g
- Dietary Fiber: 9.2 g
- Protein: 55.0 g
Member Reviews