Wednesday, October 12, 2011

Tuscany Chicken Parmesan and Pasta

Many of you know that I love trying new recipes! I tweaked an old Chicken Parmesan recipe by using Tuscany Bread Dipping Mix instead of Dried Tomato and Garlic Pesto. It was fabulous. The kids enjoyed it too--which for me, means that it's a keeper! You can find the other recipe using Dried Tomato and Garlic Pesto on this Blog site, by search for Chicken Parmesan. It's also yummy and very simple. This post will be about my tweaking of that recipe which makes a new one :) This is a 20 minute recipe Start to Eat!


Ingredients:
8 Frozen breaded Chicken Patties (you can also use boneless chicken breast if you prefer)
2 - 15 oz cans of Tomato Sauce
2 TBSP (capful)Tuscany Bread Dipping Mix
1 tsp Seasoned Salt
1/2 TBSP sugar
1 cup shredded mozzarella cheese
Parmesan Cheese (I used the shaker kind, however you can use shredded)
16 oz spaghetti pasta

Directions:
Pre-Heat oven 425. Spray 9x13 casserole dish with non-stick spray. Place chicken patties in casserole dish and sprinkle with Parmesan Cheese. Mix next 4 ingredients in a separate bowl.











Spoon the prepared sauce over chicken
and top with Parmesan cheese.
There will be about half the sauce mixture left
over for the pasta. Bake Chicken for 15 minutes




Fill a 3 QT sauce pan half way with water.
Break raw spaghetti noodles in half and then add to the pot






The pasta should be ready when your timer goes off to remove the chicken from the oven. Place chicken on a plate with pasta topped with remaining sauce. You can also choose to put the chicken on top of the pasta :)