- 2 inch diameter dry spaghettini pasta
- fresh grated parmesan cheese
- ragu brand original pasta sauce
- 3 boneless skinless chicken breasts, sliced in half lengthwise
- corn flake crumbs, grated parmesan, rubbed dried thyme leaves, salt, pepper
- Fill pasta pot with water and generous amount of salt, turn heat to high
- Slice boneless skinless chicken breasts in half lengthwise, firmly press in the breadcrumb and parmesan cheese mixture.
- Bake in 400 degree oven for about 20 minutes, flip, cook additional 8 minutes. I used my Pampered Chef stoneware bar pan.
- Remove from oven, cover with pasta sauce of choice and grated or thin sliced parmesan cheese and return to oven until cheese is melted.
- Drain pasta, mix with pasta sauce of choice and heat through.
- Serve pasta with Chicken Parmesan
I dont really have exact quantities for you to follow. This recipe is more made to suit your tastes. If you like more pasta sauce on the chicken, totally go for it! Its exactly up to you. Which is one reason I like this meal, my picky eatersThey eat well really, but I find that we all prefer things a little different. Zack chose to not have the parmesan part on the chicken, so plain chicken tenders with pasta (sauce on the pasta though..). Zoe wanted the parmesan on her pasta only, not the chicken. Thank goodness with this recipe, that is completely doable and doesnt make preparation longer!! Phew!