Baked Chicken Parmesan over Pasta |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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We love chicken parmesan, so I wanted an easy way to prepare it at home. Over a few years, this has come out as our favorite version. I usually use fat free sour cream, skim milk, and homemade bread crumbs (Seasoned Bread Crumbs). Adjust the quantity of the sauces based on your desires - I've learned from experience here on 'Zaar that we tend to like less sauce than a lot of other people :) I usually serve this with a big salad or other veggie dish on the side (green beans or asparagus are favorites with this), so this is 4 servings around my place. Feel free to adjust accordingly for your needs/appetites :) Ingredients:
1/4 cup sour cream |
2 tablespoons milk |
1/4 cup italian seasoned breadcrumbs |
2 tablespoons parmesan cheese, grated |
1/2 teaspoon dried rosemary |
1/2 teaspoon dried sage |
4 chicken tenderloins |
8 ounces spaghetti |
1 cup tomato sauce |
1/2 cup alfredo sauce |
2 tablespoons mozzarella cheese or 2 tablespoons asiago cheese, shredded |
parsley (optional) |
Directions:
1. Preheat oven to 350°F.
2. Combine sour cream and milk and mix well. Pour into a shallow dish in which the chicken can be dipped.
3. In a second shallow dish, combine the bread crumbs, Parmesan cheese, rosemary, and sage.
4. Coat the chicken with the sour cream mixture and then dredge in the bread crumb mixture until well coated.
5. Place on a greased baking dish.
6. Bake for 25 minutes, or until tender and chicken is cooked through.
7. Meanwhile, prepare the spaghetti per the package directions.
8. Warm each sauce separately in small pots over the stovetop.
9. To serve, divide the pasta evenly between four plates. Top the pasta with tomato sauce, and place a piece of chicken on top. Drizzle with Alfredo sauce and sprinkle with the shredded cheese. Garnish with optional parsley.
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