Baked Chicken Parmesan with Spinach & Pasta
- Number of Servings: 4
Ingredients
2 egg whites2/3 cup Italian-seasoned breadcrumbs 4 T. Reduced Fat Parmesan Cheese12 oz boneless, skinless chicken breast8 oz spinach pasta, dry2 cups Healthy Choice Traditional Pasta Sauce4 cups baby spinach leaves
1. Preheat oven to 400 F.
2. In a mixing bowl, beat egg whites with fork until
slightly frothy. Then, mix breadcrumbs with
parmesan cheese in a plate.
3. Dip chicken breast in egg white and then
into breadcrumb mixture, coating both sides.
4. Lightly coat a baking sheet with cooking spray.
Place chicken breasts on the baking sheet;
bake for approximately 12 minutes, turn over
and bake approximately 12 more minutes,
until chicken is no longer pink in the center
and coating is golden brown.
5. While the chicken is baking, prepare spinach
pasta according to package directions.
6. In a small saucepan, warm the sauce over
medium heat.
7. Divide spinach leaves between 4 plates.
Layer portions of warm spinach pasta and
baked chicken over spinach leaves. Top with
pasta sauce.
8. Serve and enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user B.ARLITT.
2. In a mixing bowl, beat egg whites with fork until
slightly frothy. Then, mix breadcrumbs with
parmesan cheese in a plate.
3. Dip chicken breast in egg white and then
into breadcrumb mixture, coating both sides.
4. Lightly coat a baking sheet with cooking spray.
Place chicken breasts on the baking sheet;
bake for approximately 12 minutes, turn over
and bake approximately 12 more minutes,
until chicken is no longer pink in the center
and coating is golden brown.
5. While the chicken is baking, prepare spinach
pasta according to package directions.
6. In a small saucepan, warm the sauce over
medium heat.
7. Divide spinach leaves between 4 plates.
Layer portions of warm spinach pasta and
baked chicken over spinach leaves. Top with
pasta sauce.
8. Serve and enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user B.ARLITT.
Nutritional Info Amount Per Serving
- Calories: 481.6
- Total Fat: 4.4 g
- Cholesterol: 56.8 mg
- Sodium: 914.7 mg
- Total Carbs: 72.8 g
- Dietary Fiber: 10.2 g
- Protein: 35.4 g
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