Chicken Parmesan
- 4 oz. dried fettuccine
- 4 skinless, boneless chicken breast halves
- Milk
- 1/3 cup CONTADINA(R) Italian Bread Crumbs
- 1 Tbsp. olive oil
- 1 can (14.5 oz.) CONTADINA(R) Recipe Ready Diced Tomatoes with Roasted Garlic
- 1 can (6 oz.) CONTADINA(R) Tomato Paste
- 1/4 cup grated Parmesan cheese
- Cook pasta according to package directions; drain.
- Dip chicken in milk; coat with crumbs. Cook chicken in hot oil in large skillet over medium heat 10 minutes or until no longer pink, turning once. Remove chicken; keep warm.
- Stir undrained tomatoes, tomato paste and 1/2 cup water into skillet. Bring to boil; reduce heat and simmer 3 minutes or until heated through. Serve sauce over chicken and fettuccine. Sprinkle with cheese. Garnish with fresh basil, if desired.
dried fettuccine, skinless, milk, bread crumbs, olive oil, tomatoes, tomato paste, parmesan cheese
Taken from www.epicurious.com/recipes/member/views/chicken-parmesan-1277372 (may not work)