- Bell & Evans breaded, boneless, skinless chicken breasts (Whole Foods stocks these in the freezer section)
- Jar of your favorite pasta sauce – I like Classico's Four Cheese
- Mozzarella slices
Preheat oven to 375. Boil water for spaghetti.
Bake chicken at 375 for 25-30 minutes until chicken is cooked to at least 170 degrees*. While chicken is baking and there’s about 10 minutes left, cook the spaghetti for about 10 minutes.
|Assembly is as easy as 1-2-3|
When the chicken is done (to at least 170 degrees - this is important because (a) you don’t want to get anyone sick and (b) Bell & Evans chicken breasts are raw – they are not pre-cooked), spoon pasta sauce on top of baked chicken breast. Top with a slice of mozzarella cheese. Return chicken to oven and place under broiler until cheese melts and starts to turn brown and bubble. Serve the chicken parm on top of spaghetti.
* meat thermometer - I love my meat thermometer because I'm spastic about cooking food to the proper temperature. I use the Maverick Redi Fork Pro. I purchased it at Barbecues Galore but Bed Bath and Beyond has it as well.
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