2 1/2 cups fat-free Italian herb pasta sauce (such as Muir Glen)
2 tablespoons chopped fresh parsley
How to Make It
Preheat oven to 425°.
Cook pasta according to package directions, omitting salt and fat. Drain well.
While the pasta is cooking, prepare the chicken. Place the breadcrumbs and Parmesan cheese in a shallow dish. Dip chicken in egg substitute, and dredge in breadcrumb mixture.
Heat the olive oil in a 9-inch cast-iron skillet over medium-high heat. Add the chicken to the pan, and cook for 2 minutes on each side. Top the chicken with mozzarella slices, and place the pan in oven. Bake at 425° for 14 minutes or until chicken is done.
While the chicken is cooking, heat the pasta sauce in a medium saucepan over medium-low heat.
Place 1/2 cup pasta on each of 4 plates; top each serving with a chicken breast half and 2/3 cup sauce. Sprinkle with parsley.
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