Oven Parmesan Chicken with Penne Marinara

I was working on my weekly menu and I found this recipe on the Publix Flavor Excursion website.  It looked really good and I thought my kids would love it.  I’ve really been spending extra time trying to find new recipes that I think everyone in my family will like.  I decided to save it for a weekend night because it looked like it would take awhile to fix, but I was wrong!  This was such a simple recipe with most of the items already in my cabinet.  It only took about 30 minutes from start to finish.

Oven Parmesan Chicken with Penne Marinara

• 4 boneless skinless chicken breasts
• 1/4 cup Kraft™ zesty Italian dressing
• 1 tablespoon butter, melted
• 3 tablespoons Progresso™ Italian style breadcrumbs
• 5 tablespoons Kraft™ natural shredded Parmesan cheese
• 2 cups uncooked Mueller’s™ penne pasta (6 oz)
• 2 teaspoons Wesson® vegetable oil
• 2 cloves garlic, finely chopped
• 1/4 teaspoon red pepper flakes
• 1 can (14.5 oz) Hunt’s™ diced tomatoes with basil, garlic & oregano
• 1 can (14.5 oz) Hunt’s™ fire roasted diced tomatoes
• 1/2 cup Progresso™ reduced sodium chicken broth (from 32-oz carton)
• 1/4 cup chopped fresh basil leaves

1.  Heat oven to 425°F. Line 15x10x1-inch pan with foil. Brush both sides of chicken with dressing; place in pan. In small bowl, stir melted butter, bread crumbs and 1 tablespoon of the Parmesan cheese until well blended. Sprinkle 1 tablespoon bread crumb mixture on top of each breast. Bake 15 to 18 minutes or until golden brown and juice of chicken is clear when center of thickest part is cut (165°F.)

2.  Meanwhile, in 3-quart saucepan, cook pasta as directed on package. Drain; return to saucepan.

3.  3 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.

4.  Spoon pasta onto serving platter; top with chicken. Garnish with remaining 4 tablespoons Parmesan cheese and 1 tablespoon basil.

The only change I made was that I left out the red pepper flakes and I used Panko bread crumbs.  I’m allergic to eggs and the Progresso breadcrumbs contain them so that was off the ingredient list for me.

Get this recipe and more at the Publix Flavor Excursion Website.  There’s also a coupon (starting on 9/10/15) that you can print out to save some money when you buy participating products needed for their great recipes.  so go on over and make your menu now and come back in a few days and grab the coupon to take to Publix.