Loaded with Italian flavors, this baked chicken and no-boil pasta casserole is so simple and so satisfying.
Chicken Parmesan Pasta Bake
- Prep Time 20 min
- Total 1 hr 5 min
- Servings 6
- Ingredients 11
Ingredients
- 1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
- 1 cup water
- 1/2 lb uncooked bow-tie (farfalle) pasta
- 1 package (14 oz) chicken breast tenders, cut in 1-inch pieces
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt
- 1 cup shredded mozzarella cheese (4 oz)
- 3/4 cup grated Parmesan cheese
- 1 tablespoon butter
- 1/2 cup Progresso™ Panko Italian style crispy bread crumbs
- 1/4 cup thinly sliced fresh basil leaves
Make With
Progresso Breadcrumbs
Instructions
-
Step1Heat oven to 425°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In large bowl, mix pasta sauce and water; stir in pasta. Pour into baking dish.
-
Step2Rub chicken tenders with pepper flakes and salt. Place chicken in single layer on top of pasta mixture in baking dish. Top with mozzarella cheese and 1/2 cup of the Parmesan cheese. Cover tightly with foil. Bake 40 to 45 minutes or until pasta is tender and most of sauce is absorbed. Remove foil; let stand 5 minutes.
-
Step3Meanwhile, melt butter in 8-inch skillet over medium heat. Add bread crumbs; stir to coat in butter. Cook 1 to 3 minutes, stirring frequently, until toasted. Pour mixture into medium bowl; stir in remaining 1/4 cup Parmesan cheese. Sprinkle over baked pasta. Top with basil.
Nutrition
460
Calories
13g
Total Fat
33g
Protein
50g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 460
- Calories from Fat
- 120
- Total Fat
- 13g
- 20%
- Saturated Fat
- 6g
- 32%
- Trans Fat
- 0g
- Cholesterol
- 70mg
- 23%
- Sodium
- 880mg
- 37%
- Potassium
- 210mg
- 6%
- Total Carbohydrate
- 50g
- 17%
- Dietary Fiber
- 4g
- 16%
- Sugars
- 7g
- Protein
- 33g
% Daily Value*:
- Vitamin A
- 25%
- 25%
- Vitamin C
- 6%
- 6%
- Calcium
- 40%
- 40%
- Iron
- 15%
- 15%
Exchanges:
3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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