Gluten Free Parmesan Chicken with Penne Marinara
Servings: 4
Ingredients
- 4 Boneless Skinless Chicken Breasts
- 1/4 cup Kraft™ Zesty Italian Dressing
- 1 tablespoon butter melted
- 3 tablespoons Gluten Free Breadcrumbs I used these by Udi
- 5 tablespoons Kraft™ natural shredded parmesan cheese
- 2 cups uncooked Gluten Free penne pasta
- 2 teaspoons of Wesson Vegetable oil
- 2 cloves of garlic finely chopped
- 1 14.5 oz can of Hunt's™diced tomatoes with basil <g class="gr_ gr_109 gr-alert gr_gramm Punctuation only-ins replaceWithoutSep" id="109" data-gr-id="109">garlic and oregano
- 1 14.5 oz can of Hunt's™ roasted diced tomatoes
- 1/2 cup of Progresso reduced sodium chicken broth
- 1.4 cup <g class="gr_ gr_104 gr-alert gr_spell ContextualSpelling" id="104" data-gr-id="104">shopped</g> fresh basil leaves
Instructions
- Heat oven to 425°F.
- Brush both sides of chicken with dressing; place in pan.
- In a small bowl, stir melted butter, bread crumbs and 1 tablespoon of the Parmesan cheese until well blended.
- Sprinkle 1 tablespoon bread <g class="gr_ gr_94 gr-alert gr_gramm Grammar multiReplace" id="94" data-gr-id="94">crumb</g> mixture on top of each breast.
- Bake 30 minutes or until golden brown and juice of chicken is clear when center of thickest part is cut (165°F.)
- Meanwhile, in 3-quart saucepan, cook pasta as directed on package. Drain; return to saucepan.
- In 10-inch nonstick skillet, heat oil over medium-high heat. Add garlic and red pepper flakes; cook 30 seconds, stirring constantly, until tender.
- Stir in both cans of tomatoes, the broth and 3 tablespoons of the basil. Cook, uncovered, over low heat 15 to 18 minutes, stirring occasionally, until thoroughly heated. Add tomato mixture to pasta; toss to coat.
- Spoon pasta onto serving platter; top with chicken.
- Garnish with remaining 4 tablespoons Parmesan cheese and 1 tablespoon basil.
- Enjoy!