Skinny Chicken Parmesan Pasta Bake

• Meat

  • 1 package Chicken breast, tenders

• Produce

  • 1/4 cup Basil, fresh leaves

• Condiments

  • 1 jar Muir glen tomato basil pasta sauce, organic

• Baking & Spices

  • 1/4 tsp Red pepper flakes
  • 1/4 tsp Salt

• Bread & Baked Goods

  • 1/2 cup Progresso italian style panko crispy bread crumbs

• Dairy

  • 1 tbsp Butter
  • 1 cup Mozzarella cheese
  • 3/4 cup Parmesan cheese, grated

• Liquids

  • 1 cup Water

• Other

  • 1/2 lb Uncooked bow-tie (farfalle pasta

Found on bettycrocker.com

Description

Ingredients

• 1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
• 1 cup water
• 1/2 lb uncooked bow-tie (farfalle) pasta
• 1 package (14 oz) chicken breast tenders, cut in 1-inch pieces
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon salt
• 1 cup shredded mozzarella cheese (4 oz)
• 3/4 cup grated Parmesan cheese
• 1 tablespoon butter
• 1/2 cup Progresso™ Italian style panko crispy bread crumbs
• 1/4 cup thinly sliced fresh basil leaves

Directions

• 1 Heat oven to 425°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In large bowl, mix pasta sauce and water; stir in pasta. Pour into baking dish.
• 2 Rub chicken tenders with pepper flakes and salt. Place chicken in single layer on top of pasta mixture in baking dish. Top with mozzarella cheese and 1/2 cup of the Parmesan cheese. Cover tightly with foil. Bake 40 to 45 minutes or until pasta is tender and most of sauce is absorbed. Remove foil; let stand 5 minutes.
• 3 Meanwhile, melt butter in 8-inch skillet over medium heat. Add bread crumbs; stir to coat in butter. Cook 1 to 3 minutes, stirring frequently, until toasted. Pour mixture into medium bowl; stir in remaining 1/4 cup Parmesan cheese. Sprinkle over baked pasta. Top with basil.

Nutrition