Chicken Fingers Parmesan Recipe
Just plain healthy recipe...
Chicken fingers Parmesan is thin spaghetti with breadcrumbs, Parmesan, basil, chicken and heaps of tomato goodness. Tomatoes are packed with lycopene - even right out of the can!
8 ounces thin spaghetti
1/2 cup dried breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon dried basil
1 tablespoon olive oil
4 boneless, skinless chicken breast halves, cut into 1/2-inch strips
1 14.5-oz can chopped tomatoes
1 6-oz can tomato paste
1/3 cup water
1/2 cup shredded Mozzarella cheese
Cook the spaghetti per package directions.
Combine the bread crumbs, Parmesan and basil in a plastic bag. Heat the oil in a large nonstick skillet over medium heat. Put the chicken in the bag, shake to coat, then place the strips in the skillet. Increase the heat to high, cook for 4 to 5 minutes, or until the chicken is browned on all sides. Remove from the skillet and set aside.
Add the tomatoes (with juice), tomato paste and water to the skillet. Stir well. Return the chicken to the skillet, covering the strips with the sauce. Reduce the heat to low, and sprinkle the mozzarella on top. Cover and simmer for one to two minutes, until the cheese melts.
Divide the spaghetti among four serving plates and top with the chicken and sauce.
Note: This recipe is high in sodium; choose low sodium foods the rest of the day if this is a concern for you.
Nutrition information per serving:
Yield: 4 servings
Calories: 625; Total Fat: 14g; Saturated fat: 6g; Cholesterol: 109mg; Carbohydrates: 69g; Protein: 54g; Fiber: 4g; Sodium: 1274mg