Ingredients:
8 ounces uncooked rotini whole wheat pasta
4 (6 ounce) boneless skinless chicken breasts
2/3 cup Italian seasoned breadcrumbs
1/2 cup grated parmesan cheese, divided
1/2 cup egg substitute
1 tablespoon olive oil
1 (26 ounce) jars low fat prepared pasta sauce ( low-fat, if desired)
1/4 cup fresh basil, sliced
1 cup mozzarella cheese, shredded ( low-fat, if desired)
2 tablespoons fresh Italian parsley, minced
Directions:
Prepare pasta according to package directions, omitting salt and oil. Drain and keep warm.
Cut each chicken breast into 2 pieces. Place each piece between 2 sheets of plastic wrap (heavy duty); flatten to 1/4-inch thick using a rolling pin or meat mallet.
Combine 2/3 cup breadcrumbs and 1/4 cup Parmesan cheese. Dip chicken in egg substiture, and pull through breadcrumb mixture.
Brown chicken, in batches, in hot oil in a large skillet over medium-high heat. Remove chicken from skillet.
Stir together pasta sauce and basil; spoon half of sauce into an 11×7-inch baking dish. Arrange chicken in an even layer over sauce; pour remaining sauce over chicken. Sprinkle with mozzarella and remaining 1/4 cup Parmesan cheese.
Bake at 350 degrees for 20 minutes or until mozzarella is lightly browned and sauce is bubbly. Remove from oven and sprinkle with 2 tablespoons parsley Serve chicken over hot cooked pasta.
Servings: 8
Time preparation: 25 min.
Time total: 45 min.