Chicken-Parmesan Pasta

Chicken Parm has never been so tasty or so happy. This better-for-you version is all nestled up with its best friend: a side of spaghetti and red sauce

what you need

6

small  boneless skinless chicken breast halves (1-1/2 lb.)

2

 egg whites, lightly beaten

1

cup  dry Italian-style bread crumbs

3

cups  spaghetti sauce, divided

1-1/2

cups  KRAFT 2% Milk Shredded Mozzarella Cheese

1/4

cup  KRAFT Grated Parmesan Cheese

1

tsp.  dried oregano leaves

6

oz.  spaghetti, cooked, drained

make it

HEAT oven to 400ºF.

DIP chicken in egg whites, then in bread crumbs, turning to evenly coat both sides of each breast. Place in 13x9-inch pan sprayed with cooking spray.

BAKE 20 to 25 min. or until chicken is done (165ºF). Top with 2 cups sauce, cheeses and oregano. Bake 5 min. or until mozzarella is melted. Meanwhile, heat remaining sauce.

TOSS spaghetti with sauce; place on plate. Top with chicken.

kraft kitchens tips

SERVING SUGGESTION

Serve with a mixed green salad tossed with KRAFT Lite House Italian Dressing.