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Oven Parmesan Chicken with Penne Marinara

Name: Oven Parmesan Chicken with Penne Marinara
Prep time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 4 boneless skinless chicken breasts (about 1 1/2 lb); 1/4 cup Italian dressing; 1 tablespoon butter, melted; 3 tablespoons Progresso™ Italian style bread crumbs; 5 tablespoons shredded Parmesan cheese; 2 cups uncooked penne pasta (6 oz); 2 teaspoons vegetable oil; 2 cloves garlic, finely chopped; 1/4 teaspoon red pepper flakes; 1 can (14.5 oz) diced tomatoes with basil, garlic & oregano, undrained; 1 can (14.5 oz) fire roasted diced tomatoes, undrained; 1/2 cup Progresso™ reduced sodium chicken broth (from 32-oz carton); 1/4 cup chopped fresh basil leaves

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Oven Parmesan Chicken with Penne Marinara

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Prep 20 min
Total 40 min
Servings 4

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Quick Parmesan breaded chicken and a zesty marinara work together for this easy Italian dinner.

By Betty Crocker Kitchens

Updated May 27, 2015

Ingredients

4 boneless skinless chicken breasts (about 1 1/2 lb)
1/4 cup Italian dressing
1 tablespoon butter, melted
3 tablespoons Progresso™ Italian style bread crumbs
5 tablespoons shredded Parmesan cheese
2 cups uncooked penne pasta (6 oz)
2 teaspoons vegetable oil
2 cloves garlic, finely chopped
1/4 teaspoon red pepper flakes
1 can (14.5 oz) diced tomatoes with basil, garlic & oregano, undrained
1 can (14.5 oz) fire roasted diced tomatoes, undrained
1/2 cup Progresso™ reduced sodium chicken broth (from 32-oz carton)
1/4 cup chopped fresh basil leaves

Make With

Progresso Breadcrumbs

Steps

1

Heat oven to 425°F. Line 15x10x1-inch pan with foil. Brush both sides of chicken with dressing; place in pan. In small bowl, stir melted butter, bread crumbs and 1 tablespoon of the Parmesan cheese until well blended. Sprinkle 1 tablespoon bread crumb mixture on top of each breast. Bake 15 to 18 minutes or until golden brown and juice of chicken is clear when center of thickest part is cut (165°F.)
2

Meanwhile, in 3-quart saucepan, cook pasta as directed on package. Drain; return to saucepan.
3

In 10-inch nonstick skillet, heat oil over medium-high heat. Add garlic and red pepper flakes; cook 30 seconds, stirring constantly, until tender. Stir in both cans of tomatoes, the broth and 3 tablespoons of the basil. Cook, uncovered, over low heat 15 to 18 minutes, stirring occasionally, until thoroughly heated. Add tomato mixture to pasta; toss to coat.
4

Spoon pasta onto serving platter; top with chicken. Garnish with remaining 4 tablespoons Parmesan cheese and 1 tablespoon basil.

Tips from the Betty Crocker Kitchens

tip 1
Any pasta shape can be substituted in this recipe, but pick one that will hold the chunky marinara.

Nutrition

560 Calories, 17g Total Fat, 49g Protein, 52g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 560

Calories from Fat: 150

Total Fat: 17g; 26%

Saturated Fat: 6g; 29%

Trans Fat: 0g

Cholesterol: 115mg; 39%

Sodium: 1070mg; 44%

Potassium: 370mg; 11%

Total Carbohydrate: 52g; 17%

Dietary Fiber: 4g; 16%

Sugars: 2g

Protein: 49g

% Daily Value*:

Vitamin A: 25%; 25%

Vitamin C: 15%; 15%

Calcium: 20%; 20%

Iron: 25%; 25%

Exchanges:

2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 1/2 Vegetable; 0 Very Lean Meat; 5 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;