Place each piece of chicken between 2 pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound to flatten slightly (about 1/2 inch thick). Remove plastic wrap.
Lightly coat a shallow baking pan with nonstick cooking spray; set aside. In a shallow dish combine egg white and the water. In another shallow dish combine crushed cornflakes, the 2 tablespoons Parmesan cheese, the Italian seasoning, and pepper. Dip chicken pieces, one at a time, into egg mixture; coat with crumb mixture. Place coated chicken pieces in prepared baking pan.
Bake in a 400°F oven about 15 minute or until chicken is tender and no longer pink (170°F).
Meanwhile, in a small saucepan warm spaghetti sauce over low heat. Divide pasta among 4 dinner plates. Place chicken on top of pasta. Spoon spaghetti sauce over chicken. If desired, sprinkle with additional Parmesan cheese. If desired, garnish with fresh herb sprigs. Makes 4 servings.