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Easy Chicken Parmigiana |
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Serves: 4
Print this Recipe
Prep Time: 30 minutes - Yield: 4 servings
6 ounces (2 cups) uncooked penne, (medium pasta tubes)
1/4 cup grated Parmesan cheese
1/4 cup unseasoned dry bread crumbs
4 boneless skinless chicken breast halves
1 tablespoon oil
1 (14 1/2-ounce) can Italian-style diced tomatoes, undrained
1 small zucchini, cut into 1 1/2-inch-long strips
2 tablespoons chopped ripe olives
1. Cook penne to desired doneness as directed on package. Drain; cover to keep warm.
2. Meanwhile, in shallow bowl, combine cheese and bread crumbs; mix well. Coat chicken breast halves with cheese mixture. Heat oil in large skillet over medium-high heat until hot. Add chicken; cook 3 to 5 minutes on each side or until browned.
3. Stir in tomatoes and zucchini. Bring to a boil. Reduce heat to low; cover and simmer 12 to 15 minutes or until chicken is fork-tender and juices run clear, stirring and turning chicken occasionally. Serve chicken mixture with penne. Sprinkle with olives.
Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 430 * Calories from Fat: 110 * % Daily Value: Total Fat: 12 g 18% * Saturated Fat: 3 g 15% * Cholesterol: 80 mg 27% * Sodium: 800 mg 33% * Total Carbohydrate: 43 g 14% * Dietary Fiber: 3 g 12% * Sugars: 7 g * Protein: 37 g * Vitamin A: 10% * Vitamin C: 10% * Calcium: 15% * Iron: 20% * Dietary Exchanges: 2 Starch, 2 Vegetable, 4 Very Lean Meat, 1 1/2 Fat or 2 Carbohydrate, 2 Vegetable, 4 Very Lean Meat, 1 1/2 Fat
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