- Chicken:
- 3 cloves garlic, minced
- 1/2 teaspoon seasoned salt
- 3 tablespoons olive oil
- 1 tablespoon butter
- 1/2 cup Progresso® garlic herb bread crumbs
- 1/2 cup grated fresh Parmesan cheese
- 1 1/2 pounds boneless skinless chicken breast halves or thighs
- Pasta:
- 8 ounces uncooked lasagna noodles, broken into random 2-inch pieces
- 1/4 cup olive oil
- 1 clove garlic, minced
- 1 (9 ounce) package Green Giant® Frozen Spinach, thawed, drained
- 1/2 teaspoon seasoned salt
- 1 cup cherry tomatoes, halved
- 2 tablespoons chopped fresh basil
- Garnish, if desired:
- Fresh basil sprigs
- Shaved Parmesan cheese
- Heat oven to 475 degrees F. In shallow microwave-safe bowl, combine 3 garlic cloves, 1/2 teaspoon seasoned salt, 3 tablespoons oil and butter. Microwave on HIGH for 1 minute or until butter is melted; stir to mix.
- In another shallow bowl, combine bread crumbs and grated cheese; mix well. Coat chicken pieces in garlic mixture; coat with crumb mixture. Place in ungreased 15x10x1-inch baking pan. Bake at 475 degrees F for 20 minutes or until chicken is fork-tender and juices run clear.
- Meanwhile, cook broken lasagna noodles to desired doneness as directed on package. Drain; cover to keep warm.
- Heat 1/4 cup oil in large skillet over medium-high heat until hot. Add 1 garlic clove; cook and stir 1 minute or until tender. Add spinach and 1/2 teaspoon seasoned salt; mix well. Cook 2 to 3 minutes or until spinach is cooked, stirring frequently.
- Add cooked noodles, tomatoes and chopped basil; cook 1 to 2 minutes or until thoroughly heated, stirring occasionally. Serve pasta mixture with chicken. Garnish with basil sprigs and shaved Parmesan cheese.