|
| 3 | cloves garlic, finely chopped |
| 1/2 | teaspoon seasoned salt |
| 3 | tablespoons olive oil |
| 1 | tablespoon butter or margarine |
| 1/2 | cup Progresso® garlic herb bread crumbs |
| 1/2 | cup grated fresh Parmesan cheese |
| 1 1/2 | lb boneless skinless chicken breast halves or thighs |
|
| 8 | oz uncooked lasagna noodles, broken into 2-inch pieces |
| 1/4 | cup olive oil |
| 1 | clove garlic, finely chopped |
| 1 | box (9 oz) Green Giant® frozen chopped spinach, thawed, drained |
| 1/2 | teaspoon seasoned salt |
| 1 | cup cherry tomatoes, halved |
| 2 | tablespoons chopped fresh basil |
|
| Fresh basil sprigs |
| Shaved Parmesan cheese |
Serve with...
Panna Cotta
Total Time:
4 hours 15 min
| 1. | Heat oven to 475°F. In shallow microwavable bowl, stir together 3 cloves garlic, 1/2 teaspoon seasoned salt, 3 tablespoons oil and butter. Microwave uncovered on High 1 minute or until butter is melted; stir. |
| 2. | In another shallow bowl, stir together bread crumbs and grated cheese. Coat chicken pieces with garlic mixture; coat with crumb mixture. Place in ungreased 15x10x1-inch pan. |
| 3. | Bake about 20 minutes or until juice of chicken is clear when center of thickest part is cut. Meanwhile, cook broken lasagna noodles as directed on package. Drain; cover to keep warm. |
| 4. | In 10-inch skillet, heat 1/4 cup oil over medium-high heat until hot. Add 1 clove garlic; cook and stir 1 minute or until tender. Stir in spinach and 1/2 teaspoon seasoned salt. Cook 2 to 3 minutes, stirring frequently, until spinach is cooked. Add cooked noodles, tomatoes and chopped basil; cook 1 to 2 minutes, stirring occasionally, until hot. Serve pasta mixture with chicken. Garnish with basil sprigs and shaved Parmesan cheese. |
|
| Serve with a crisp green salad and crusty rolls. |
Nutrition Information:
790 ( 340); 38g ( 9g, 0g); 120mg; 1210mg; 59g ( 6g, 3g); 54g 90%; 10%; 30%; 30% 4 ; 0 ; 0 ; 6 ; 6 4