Friday, February 1, 2008

Chicken Parm

Since I've been working on eating lighter, I haven't had any pasta lately. I've been craving it so I decided to buy some wheat pasta since it's a little better for you. I also made sure to only eat just one serving (2oz) according to package instructions. This is definitely a change for me since I usually just dump a bunch of pasta in the water and let it cook. I always end up with leftover so I guess measuring it really is a better idea anyways. And I was still plenty full.

Chicken Parmesan
(2 servings)

2 boneless skinless chicken breasts
2 egg whites (lightly wisked)
1/4-1/2 cup bread crumbs (i didn't really measure)
4oz wheat spaghetti
Your favorite jarred pasta sauce
Mozzarella and Parmesan Cheese

Preheat oven to 400

Dip chicken breasts in egg whites. Then lightly coat in bread crumbs.
Put in baking dish sprayed with nonfat cooking spray.
Cover in pasta sauce.
Bake chicken for 20 minutes or no longer pink.
Once chicken is done, sprinkle cheeses on top and put back in oven just long enough to let cheese melt.

While chicken is cooking, boil pasta till al dente.
Drain and plate. Add pasta sauce if desired.

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