The traditional chicken Parmesan uses a heavy breadcrumb coating and lots of frying oil. We wanted to make a healthier version of the classic that didn’t skimp on flavor, and this recipe certainly delivers. If you serve this for a dinner party, no one would know that it’s healthy!
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Yields: 6 servings
SmartPoints (Freestyle): 10
Ingredients
- 1 (14 ounce) package whole grain penne, boil to al dente and drain, (follow directions directions on box)
- 1 (24 ounce) jar no-sugar added marinara sauce
- 1 (15 ounce) can low sodium diced tomatoes
- 2 1/2 cups water
- 1 pound boneless and skinless chicken breast, cubed small
- 1 cup fat-free part skim mozzarella cheese, shredded
- 3/4 cup whole wheat panko bread crumbs
- 1/4 cup fat-free grated parmesan cheese
- 1 teaspoon dried Italian seasoning
Instructions
- Preheat the oven to 400 degrees. In a 9 x 13-inch casserole dish combine the cooked pasta, marinara, tomatoes, water, and chicken. Stir well. Cover and bake for 30 minutes.
- Uncover and stir the pasta mixture. Sprinkle the mozzarella on top. In a small bowl combine the panko, parmesan, and Italian seasoning. Sprinkle over the mozzarella. Return the casserole to the oven, uncovered, and cook for 10 to 15 more minutes or until the cheese is melted and the top is golden. Serve hot!