8 oz angel hair or spaghetti pasta
4 chicken breasts, cut through the middle
2/3 cup bread crumbs
1/3 cup shredded parmesan cheese
1/2 tsp black pepper
1 tsp ground ginger powder
1/2 tsp garlic powder
1/2 tsp onion powder
1 tbsp parsley
2 8-oz cans tomato sauce
1 tsp oregano
1 tsp basil
1/2 tsp red pepper flakes
1/2 cup sugar (more or less depending on your taste)
1 cup grated mozzarella cheese
1/2 cup parmesan cheese
Prepare pasta according to package directions. Drain, and set aside.
Spray an oven-proof casserole with nonstick spray.
In a big bowl, mix together the bread crumbs, parmesan cheese, black pepper, ground ginger, garlic powder, onion powder and parsley. I like to use a wire whisk to make sure everything is incorporated well. Now completely coat each piece of chicken with the mixture, making sure to get it in all the little places. Throw away any leftover bread crumb coating. Lay the coated chicken in the oven-proof casserole. Bake in a preheated 425F oven for about 20 minutes.
In another big bowl, mix together the tomato sauce, oregano, basil, red pepper flakes and sugar. When chicken is done, pour over the chicken. Mix together the mozarella and parmesan cheeses and sprinkle on top of the chicken and sauce. Pop the casserole dish back in the oven for another 10 minutes.
And you are all set! Here it is, fresh from the oven.
About 13 points a serving. It is delicious and very filling!
|Shown with Garlic Bread and steamed Green Beans|