Chicken Parmesan Pasta (One-Pan)

Course: Main Course, Pasta

Keyword: chicken

Servings:

Author: EatingWell.com

Ingredients

2 tablespoons extra-virgin olive oil divided
1/4 cup whole-wheat panko breadcrumbs
1 tablespoon plus 1 teaspoon minced garlic divided
1 lb. boneless skinless chicken breast, cut into ½-inch pieces
1 teaspoon Italian seasoning
1/4 teaspoon salt
3 cups low-sodium chicken broth
1 1/2 cups crushed tomatoes
8 ounces whole-wheat penne
1/2 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
1/4 cup chopped fresh basil

Instructions

Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add panko and 1 teaspoon garlic. Cook, stirring, until the panko is golden brown, 1 to 2 minutes. Transfer to a small bowl and set aside. Wipe out the pan.
Heat the remaining 1 tablespoon oil in the pan over medium-high heat. Add chicken, Italian seasoning, salt and the remaining 1 tablespoon garlic. Cook, stirring frequently, until the chicken is no longer pink on the outside, about 2 minutes.
Add broth, tomatoes and penne. Bring to a boil and cook, uncovered, stirring frequently, until the penne is cooked and the sauce has reduced and thickened, 15 to 20 minutes.
Meanwhile, position an oven rack in the upper third of the oven. Preheat the broiler to high. When the pasta is cooked, sprinkle mozzarella over the penne mixture. Place the pan under the broiler; broil until the mozzarella is bubbling and beginning to brown, about 1 minute.
Top with the panko mixture, Parmesan and basil.

Notes

Nutritional Information:

Serving size: 1½ cups
Per serving: 538 calories; 17 g fat(5 g sat); 7 g fiber; 56 g carbohydrates; 41 g protein; 18 mcg folate; 77 mg cholesterol; 7 g sugars; 0 g added sugars; 489 IU vitamin A; 10 mg vitamin C; 213 mg calcium; 5 mg iron; 612 mg sodium; 875 mg potassium
Nutrition Bonus: Iron (28% daily value), Calcium (21% dv)
Carbohydrate Servings: 3½
Exchanges: 3½ lean-protein, 3 starch, 1½ fat, 1½ vegetable, ½ medium-fat protein

Chicken Parmesan Pasta (One-Pan)