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Parmesan Chicken with Pasta Rags
Parmesan Chicken with Pasta Rags
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Prep Time:
30 minutes
Total Time:
30 minutes
Broken lasagna noodles add rustic flair to a savory Italian chicken casserole.
Ingredients:
  • 3 cloves garlic, finely chopped
  • 1/2 teaspoon seasoned salt
  • 3 tablespoons olive oil
  • 1 tablespoon butter or margarine
  • 1/2 cup Progresso™ garlic herb bread crumbs
  • 1/2 cup grated fresh Parmesan cheese
  • 1 1/2 lb boneless skinless chicken breast halves or thighs
  • 8 oz uncooked lasagna noodles, broken into 2-inch pieces
  • 1/4 cup olive oil
  • 1 box (9 oz) frozen chopped spinach, thawed, drained
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons chopped fresh basil
  • Fresh basil sprigs
  • Shaved Parmesan cheese
Instructions:
  • Preheat the oven to 475°F. In a shallow microwavable bowl, combine 3 cloves of garlic, 1/2 teaspoon of seasoned salt, 3 tablespoons of oil, and butter. Microwave uncovered on High for 1 minute or until the butter is melted. Stir well.
  • Combine bread crumbs and grated cheese in a separate shallow bowl. Dip chicken pieces in the garlic mixture first, then in the crumb mixture. Arrange coated chicken in an ungreased 15x10x1-inch pan.
  • Bake the chicken for approximately 20 minutes, or until the juices run clear when the thickest part is cut. While the chicken is baking, cook the broken lasagna noodles according to package instructions. Drain and keep warm.
  • In a 10-inch skillet, heat 1/4 cup oil over medium-high heat. Sauté 1 clove of garlic until tender, about 1 minute. Add spinach and 1/2 teaspoon seasoned salt. Cook for 2-3 minutes, stirring occasionally, until the spinach is wilted. Mix in cooked noodles, tomatoes, and chopped basil. Cook for 1-2 minutes until heated through. Serve with chicken and garnish with basil sprigs and shaved Parmesan cheese.

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