+ parmesan crusted chicken
large pot, wooden spoon, meat mallet, bowls and plates for preparing and dishes for serving.
total Time: 30 min
16 ounces of penne pasta 4 chicken breasts Freshly ground salt and pepper 1/2 cup bread crumbs 1/2 cup grated parmesan cheese 1 egg
makes: 4 servings
2 teaspoons water 4 tablespoons olive oil, divided 2 cloves garlic, minced 1/4 teaspoons red pepper flakes 2 14.5 ounce cans fire roasted tomatoes, drained 1 cup chopped mushrooms 2 cups spinach
1 24 ounce jar Bertolli Traditional Marinara Sauce with Italian Herbs and Fresh Garlic 1 15 ounce jar Bertolli Alfredo with Aged Parmesan Cheese Sauce Shredded parmesan for garnish Fresh parsley for garnish
Boil water on stove and prepare pasta based on package instructions. Drain and set aside.
Use meat mallet to flatten to an even thickness. Season with salt and pepper on both sides.
On a plate, mix together bread crumbs and parmesan cheese. In a bowl whisk together egg and water.
Coat each chicken breast in the egg wash, then coat each side in breadcrumb mixture.
Heat half of the olive oil in skillet. Cook chicken until golden brown and cooked through.
Place remaining olive oil in large pot. Add red pepper flakes and cook until fragrant (30 seconds).
Add tomatoes and mushrooms to pot. Cook until warmed through. Add spinach and stir until wilted.
Stir in pasta with both jars of sauce. Stir until everything is well combined.
Slice chicken before serving over bowls of the pasta and sauce. Top with parsley and parmesan.
Store chicken and pasta in separate, airtight containers for up to two weeks.