Parmesan Chicken with Pasta Rags

Make a side of pasta rags and spinach while herbed chicken breasts bake.

Ingredients

Chicken

3

garlic cloves, minced

1/2

teaspoon seasoned salt

3

tablespoons olive oil

1

tablespoon butter

1/2

cup Progresso™ garlic herb bread crumbs

2

oz. (1/2 cup) grated fresh Parmesan cheese

1 1/2

lb. boneless skinless chicken breast halves or thighs

Pasta

8

oz. uncooked lasagna noodles, broken into random 2-inch pieces

1/4

cup olive oil

1

garlic clove, minced

1

(9-oz.) pkg. Green Giant™ frozen chopped 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

• 1Heat oven to 475°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.
• 2In 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°F. for 20 minutes or until chicken is fork-tender and juices run clear.
• 3Meanwhile, cook broken lasagna noodles to desired doneness as directed on package. Drain; cover to keep warm.
• 4Heat 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.
• 5Add 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.