Parmesan Chicken with Pasta Rags Recipe

Parmesan Chicken with Pasta Rags Recipe

  • 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
  1. 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.
  2. 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.
  3. Meanwhile, cook broken lasagna noodles to desired doneness as directed on package. Drain; cover to keep warm.
  4. 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.
  5. 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.