Chicken Parmesan With Whole Wheat Pasta

An enlightened version of a traditional family favorite- uses minimal fat while adding whole wheat pasta and baby spinach to this enlightening dish

• Ready In: 1 hr
• Serves: 6
• Yields: 6 chicken pastas

Ingredients

• 9  ounces  dry  whole wheat spaghetti, uncooked
• 1 1⁄2 cups panko breadcrumbs
• 1⁄2 cup  fresh grated parmesan cheese, divided
• 1⁄2 teaspoon ground black pepper
• 1⁄4 teaspoon salt
• 1⁄2 cup Egg Beaters egg substitute, with yolk
• 6  boneless skinless chicken breasts
• 1 (26 1/2ounce) can  spaghetti sauce, divided
• 1 (6 ounce) package  baby spinach leaves

Directions

1. Cook spaghetti according to package directions omitting salt. Drain and set aside.
2. Preheat oven to 350 degrees.
3. Spread breadcrumbs evenly on a baking sheet.
4. Spray with cooking spray.
5. Bake 5-7 minutes or until crumbs are golden brown. emove from baking sheet, and cool.
6. Increase oven temperature to 425 degrees.
7. Combine bread crumbs, 1/4 cup parmesan cheese, salt and pepper in a shallow dish, and set aside.
8. Pour egg beaters into second shallow dish and set aside.
9. Spray baking rack with cooking spray, and place on baking sheet, and set aside.
10. Dip each chicken breasts in egg beaters, then coat with seasoned bread crumbs. lace on baking rack, and lightly spray chicken with cooking spray.
11. Bake for 20 minutes or until chicken reaches an internal temperature of 165 degrees.
12. Top each chicken breasts with 2 tablespoons of spaghetti sauce, and 2 teaspoons cheese.
13. Bake for 5 minutes, or until cheese melts.
14. Heat remaining spaghetti sauce in large saucepan over medium-high heat for 2-3 minutes, or until hot.
15. Add spinach and cook 2 minutes, or until spinach wilts.
16. Add cooked spaghetti, and toss to coat with sauce.
17. Continue heating until hot.
18. PLace spaghetti mixture on serving platter, and top with chicken.
19. Serve immediately.