CHICKEN PARMIGIANA WITH SPAGHETTI

MAKES 4 SERVINGS HANDS-ON TIME 45 MINUTES TOTAL TIME 45 MINUTES

2 tsp 2

2

1

1 tsp 1

half ¼ tsp 450 g olive oil, divided cloves garlic, minced carrots, finely diced small onion, finely diced Italian herb seasoning

660 ml bottle strained tomatoes (passata) sweet red pepper, diced each salt and pepper, divided boneless skinless chicken breasts ½ cup grated Parmesan cheese

350 g spaghetti

3 tbsp chopped fresh basil

In saucepan, heat half of the oil over medium heat; cook garlic, stirring, for 1 minute. Add carrots, onion and Italian seasoning; cook, stirring occasionally, until vegetables are softened, about 8 minutes.

Stir in strained tomatoes, red pepper and half each of the salt and pepper; bring to boil. Reduce heat, partially cover and simmer until sauce is slightly thickened, about 5 minutes.

Preheat oven to 400°F. Line baking sheet with foil.

Meanwhile, place 1 chicken breast on cutting board. Holding knife blade parallel to board and with opposite hand on top of chicken, slice horizontally all the way through breast to form 2 thin cutlets. Repeat with remaining chicken. Sprinkle both sides of chicken with remaining salt and pepper.

In large nonstick skillet, heat remaining oil over medium-high heat; working in batches, cook chicken, turning once, until golden brown, about 6 minutes. Transfer to prepared pan.

Spoon 2 tbsp of the tomato sauce over each chicken cutlet, spreading evenly; sprinkle with Parmesan. Bake until cheese is melted and chicken is no longer pink inside, about 10 minutes.

Meanwhile, in saucepan of boiling lightly salted water, cook pasta according to package instructions. Drain and toss with remaining tomato sauce to coat. Stir in basil. Serve with chicken.

PER SERVING about 603 cal, 44 g pro, 10 g total fat (3 g sat. fat), 80 g carb (4 g dietary fibre, 11 g sugar), 76 mg chol, 1,027 mg sodium, 898 mg potassium. % RDI: 18% calcium, 48% iron, 71% vit A, 52% vit C, 100% folate.