October 18, 2011

Chicken Parmesan Pasta

All the deliciousness of chicken parmesan, just with more pasta. I got the inspiration for this recipe from Creative Kitchen. It is delicious and super filling, the perfect meal. I do not have a problem with whole wheat pasta at all, but I know a lot of people dislike the taste. Feel free to substitute regular pasta. I also used thin spaghetti, but regular spaghetti, or really any other shape, would work as well.

Makes 6 servings

Chicken Parmesan Pasta
Adapted from Creative Kitchen

8 ounces whole wheat pasta (I like thin spaghetti)
1.2 lbs boneless skinless chicken breasts
1/2 cup Italian seasoned panko
2 egg whites
Olive oil cooking spray
4 oz shredded part-skim mozzarella cheese
1/4 cup grated parmesan cheese
2 cups roasted garlic and parmesan pasta sauce (I used Prego)

1. Preheat the oven to 350 degrees

2. Cook the pasta according to the direction on the package, omitting salt if desired; drain and keep warm

3. Cut the chicken into bite sized pieces

4. Dredge the chicken through the egg white and then place into a plastic bag with the breadcrumbs; toss to coat

5. Spray the chicken and baking sheet with cooking spray and then bake the chicken until it is cooked through, about 15 minutes

6. Combine the chicken, pasta, sauce and cheeses in a pot and heat until cheese are melted and everything is heated through

Nutritional Information
Calories: 351
Fat: 9
Carbohydrates: 40
Fiber: 6
Protein: 34
Sodium: 598
Points+: 9


  1. I made this for dinner tonight and unfortunately found it to be kind of bland. It definitely needs salt added, but even that wasn't enough to give it flavor.


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