Love Chicken Parm but don't want all the calories? Here is a way to lighten it up so you can enjoy it more often!
- One 24-oz jar of marinara sauce
- 1 tbsp balsamic vinegar
- 1/2 cup panko breadcrumbs
- 1/2 cup Parmesan cheese
- 1/4 cup finely chopped flat-leaf parsley
- salt and pepper
- 2 large egg whites, lightly beaten
- 1 1/2 lbs chicken tenders
- 12 oz whole wheat angel hair pasta
- 1 tbsp olive oil
- 1/2 cup shredded mozzarella
Preheat the broiler. Bring a pot of water to boil. Combine the marinara sauce and balsamic vinegar in a saucepan and bring to boil over high heat. Reduce the heat and simmer for 5 minutes. Meanwhile, in a shallow dish, combine the breadcrumbs, half the Parmesan, half the parsley and some salt and pepper. Put the beaten egg whites in a separate shallow dish. Coat the chicken tenders in the egg whites first, then dredge in the breadcrumb mixture.
Add the pasta to the boiling water and cook according to the package instructions.
Heat the oil in large ovenproof skillet (or cast iron skillet) over medium high heat. Add the chicken and cook, turning once, until golden brown, about 3 minutes per side.
Pour the tomato sauce over the chicken, sprinkle the mozzarella and remaining Parmesan cheese evenly over the top and broil until the cheese is melted and bubbly about 2 minutes.
Drain the pasta. Serve the chicken and some sauce over the pasta and sprinkle the remaining parsley.
Chicken tenders are faster to cook in the skillet then whole chicken breasts. You could always slice the chicken breasts in half but why when the grocery store sells the tenders?
Angel hair pasta only takes a few minutes to cook. Dinner will be ready in no time! And by using whole wheat, you won't feel so guilty for eating those carbs.