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Parmesan Chicken with Pasta Rags




Source of Recipe


Pillsbury


List of 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 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


Recipe



1. Heat 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.
2. In 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.
3. Meanwhile, cook broken lasagna noodles to desired doneness as directed on package. Drain; cover to keep warm.
4. Heat 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.
5. Add 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.