I absolutely love pasta. I probably eat a pasta dish about once a week, but it is something I could easily eat daily. My body is thankful that I don't :)
Chicken Parmesan is something that I've always loved: breaded chicken, pasta, marinara sauce, and of course, Parmesan cheese. This version is much healthier, but tastes just as good. Serve this dish with a big salad and it's pretty guilt free.
2-3 boneless, skinless chicken breasts, cut in half length-wise
1 1/2 cup whole wheat flour
3 eggs (you could use egg whites)
1/4 cup shredded Parmesan, plus more if desired
1 teaspoon salt
1 teaspoon pepper
23.9 oz. jar marinara sauce (or you can make your own)
12 oz box 100% whole grain thin spaghetti or angel hair
Preheat the oven to 350*. In a bowl, beat the eggs and place the chicken in the eggs. Let the chicken soak for about 10 minutes. While the chicken is soaking, combine the flour salt, pepper, and Parmesan cheese in a Ziploc gallon-size bag. Place the chicken in the bag and coat. Place the chicken on a cookie sheet sprayed with non-stick spray and cook for 15 minutes. Turn the chicken over and cook for another 15 minutes, or until the internal temperature reaches 165*.
While the chicken is cooking, prepare the pasta according to the directions on the package and heat the sauce.
Distribute the pasta between plates, top with a chicken breast, and cover in marinara sauce. Top with additional Parmesan cheese, if desired.