Total Time
2hrs
Prep 30 mins
Cook 1 hr 30 mins

This one takes a little preparation but if you plan ahead and bake the chicken ahead of time along with something else baking in the oven, it saves time. Also, you save time by having the sauce cooking while the chicken is baking. I highly recommend using fresh grated Parmesan. If you are accustomed to the canned variety, you will never go back once you grate your own.

Ingredients Nutrition

Directions

  1. Combine tomato sauce, celery, onion, garlic powder, 1 teaspoon salt, 1 teaspoon papper, basil, oregano, Italian seasoning, crushed red pepper and bay leaf in a large sauce pan; stir well.
  2. Simmer for 30 to 45 minutes or until celery is tender.
  3. Combine egg, milk and salt and pepper to taste.
  4. Dip chicken in egg mixture; roll in bread crumbs, coating well.
  5. Arrange chicken in a shallow roasting pan.
  6. Bake at 350°F for 30 minutes or until done.
  7. Cut chicken into 1-inch strips.
  8. Partially cook linguine according to package directions; drain.
  9. Place linguine in a 9-inch square baking dish.
  10. Spoon half the sauce mixture over linguine.
  11. Arrange chicken over sauce; spoon remaining sauce mixture over chicken.
  12. Sprinkle with Parmesan cheese and Mozzarella cheese.
  13. Bake at 350°F for 30 minutes or until cheese is lightly browned.
  14. Sprinkle with parsley and serve immediately.

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