Finger Lickin’ Good Chicken

Parmesan Chicken with Pasta Rags

Submitted by Mary Capone, Long Beach, CA

Prep Time: 30 min.
Makes 4 servings.

• 3 garlic cloves, minced
  
• 1/2 tsp seasoned salt
  
• 3 tbsp olive oil
  
• 1 tbsp butter
  
• 1/2 cup Progresso Garlic & Herb Bread Crumbs
  
• 9 oz (1/2 cup) grated fresh Parmesan cheese
  
• 1/2 lb. boneless, skinless chicken breast halves or thighs

• 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 Spinach, thawed, drained
  
• 1/2 tsp seasoned salt
  
• 1 cup cherry tomatoes, halved

• Fresh basil sprigs
  
• Shaved Parmesan cheese

1. Heat oven to 475°F.
2. In shallow microwave safe bowl, combine 3 garlic cloves, 1/2 tsp seasoned salt, 3 tbsp oil and butter.
3. Microwave on HIGH for 1 minute or until butter is melted; stir to mix.
4. In another shallow bowl, combine bread crumbs and grated cheese; mix well.
5. Coat chicken pieces in garlic mixture; coat with crumb mixture.
6. Place in ungreased 15x10x1-inch baking pan.
7. Bake at 475°F for 20 minutes or until chicken is fork-tender and juices run clear.
   
   
8. Meanwhile, cook broken lasagna noodles to desired doneness as directed on package. Drain; cover to keep warm.
9. Heat 1/4 cup oil in large skillet over medium-high heat until hot.
10. Add 1 minced garlic clove; cook and stir 1 minute or until tender.
11. Add spinach and 1/2 tsp seasoned salt; mix well.
12. Cook 2 to 3 minutes or until spinach is cooked, stirring frequently.
13. Add cooked noodles, tomatoes and chopped basil; cook 1 to 2 minutes or until thoroughly heated, stirring occasionally.
14. Serve pasta mixture with chicken.
15. Garnish with basil sprigs and shaved Parmesan cheese.

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