Parmesan Chicken with Pasta Rags

 

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

• 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.