Recipe: Parmesan Chicken with Pasta Rags (using broken lasagna noodles)

PARMESAN CHICKEN WITH PASTA RAGS

FOR THE CHICKEN:
3 cloves garlic, finely chopped
1/2 teaspoon seasoned salt
3 tablespoons olive oil
1 tablespoon butter or margarine
1/2 cup Italian seasoned bread crumbs
1/2 cup grated fresh Parmesan cheese
1 1/2 lb boneless skinless chicken breast halves or thighs

FOR THE PASTA:
8 oz uncooked lasagna noodles, broken into 2-inch pieces
1/4 cup olive oil
1 clove garlic, finely chopped
1 (9 oz) package frozen spinach, thawed, drained
1/2 teaspoon seasoned salt
1 cup cherry tomatoes, halved
2 tablespoons chopped fresh basil
FOR GARNISH, IF DESIRED:
Fresh basil sprigs
Shaved Parmesan cheese

Heat oven to 475 degrees 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.

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.

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.

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.

Source: Betty Crocker
Recipes Using Parmesan Cheese