Prep 0 mins
Cook 20 mins
Very tasty!! And easy. Also from the Desperation Dinner's cookbook. I will admit though, most times I skip the sauce part and just open up a jar of store bought!
- 8 ounces thin spaghetti
- 4 boneless skinless chicken breast halves (about 1 1/3 pounds total)
- 1⁄2 cup plain breadcrumbs
- 1⁄2 cup already grated parmesan cheese
- 1 teaspoon dried basil
- 1 tablespoon olive oil
- 1 (14 1/2 ounce) canpasta-style chopped tomatoes (I use petite diced)
- 1 (6 ounce) can tomato paste
- 1⁄3 cup water
- 1⁄2 cup shredded mozzarella cheese
- Bring 2 ½ quarts unsalted water to a boil in a covered 4 ½ qt or larger Dutch oven or soup pot.
- When the water reaches a rapid boil, add the spaghetti and cook 9 minutes.
- Meanwhile, cut the chicken (fresh or partially defrosted) into ½ inch strips.
- Combine the bread crumbs, Parmesan cheese and basil in a large zipper top bag.
- Heat the olive oil over medium heat in a 12 inch nonstick skillet that has a lid.
- Place the chicken in the crumbs, shaking to coat, then place them in the hot oil.
- Raise the heat to high and cook until chicken is cooked through, 4-5 minutes, turning to lightly brown on all sides.
- Remove chicken from the skillet to a plate and set aside.
- Add the tomatoes, tomato paste and water to the skillet; stir well.
- Return the chicken to the skillet, covering them with sauce (reserve chicken for anyone that likes it plain).
- Reduce heat to low and sprinkle the mozzarella evenly over the contents of the skillet.
- Cover and continue to simmer until the cheese melts, 1-2 minutes.
- Drain the spaghetti and place some on each plate.
- Top with chicken and sauce and serve.