Skinny Chicken Parmesan Pasta Bake

 


Ingredients

  • 1
    jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
  • 1
    cup water
  • 1/2
    lb uncooked bow-tie (farfalle) pasta
  • 1
    package (14 oz) chicken breast tenders, cut in 1-inch pieces
  • 1/4
    teaspoon crushed red pepper flakes
  • 1/4
    teaspoon salt
  • 1
    cup shredded mozzarella cheese (4 oz)
  • 3/4
    cup grated Parmesan cheese
  • 1
    tablespoon butter
  • 1/2
    cup Progresso™ Panko Italian style crispy bread crumbs
  • 1/4
    cup thinly sliced fresh basil leaves

Steps

1 Heat oven to 425°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In large bowl, mix pasta sauce and water; stir in pasta. Pour into baking dish.

2 Rub chicken tenders with pepper flakes and salt. Place chicken in single layer on top of pasta mixture in baking dish. Top with mozzarella cheese and 1/2 cup of the Parmesan cheese. Cover tightly with foil. Bake 40 to 45 minutes or until pasta is tender and most of sauce is absorbed. Remove foil; let stand 5 minutes.

3 Meanwhile, melt butter in 8-inch skillet over medium heat. Add bread crumbs; stir to coat in butter. Cook 1 to 3 minutes, stirring frequently, until toasted. Pour mixture into medium bowl; stir in remaining 1/4 cup Parmesan cheese. Sprinkle over baked pasta. Top with basil.

 

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