Contadina Chicken Parmesan Recipe

Contadina Chicken Parmesan Recipe

  • 4 ounces dried fettucine
  • 4 skinless, boneless chicken breast halves
  • Milk
  • 1/3 cup CONTADINA® Italian Bread Crumbs
  • 1 tablespoon olive oil
  • 1 (14.5 ounce) can CONTADINA® Recipe Ready Diced Tomatoes with Roasted Garlic
  • 1 (6 ounce) can CONTADINA® Tomato Paste
  • 1/4 cup grated Parmesan cheese
  1. Cook pasta according to package directions; drain.
  2. Dip chicken in milk; coat with crumbs. Cook chicken in hot oil in large skillet over medium heat 10 minutes or until no longer pink, turning once. Remove chicken; keep warm.
  3. Stir undrained tomatoes, tomato paste and 1/2 cup water into skillet. Bring to boil; reduce heat and simmer 3 minutes or until heated through. Serve sauce over chicken and fettuccine. Sprinkle with cheese. Garnish with fresh basil, if desired.
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