The other night I was really craving some chicken Parmesan, but the thought of dredging chicken in egg and bread crumbs, frying it, saucing it, and baking it just seemed...well...a bit much for the lazy holiday vacation season. Then it hit me: turn it in to a baked pasta dish! Same delicious flavors, less work (and less mess...we all know how much I hate dishes).
Chicken Parmesan Pasta Bake
16 oz rotini pasta
8 oz fat free sour cream
1/4 c grated Parmesan cheese
1/2 tsp garlic powder
1 bag frozen *crispy* chicken strips, thawed (the crispy coating is what makes it tatse like traditional chicken parmesan)
2 jars Bartoli Organic Olive oil, basil, and garlic tomato sauce (or whatever kind you like, but trust me -- this one's goooood)
8 oz shredded Italian cheese blend
1. Boil pasta according to package directions. Drain and transfer to cooking-sprayed 13 x 9 x 2 inch baking dish. Mix in sour cream, Parmesan, and garlic powder.
2. Meanwhile, cut thawed chicken strips into bite size pieces and arrange on baking sheet. Bake at 425 10-15 minutes, until crisp. Arrange chicken on top of pasta.
3. Pour sauce over chicken and pasta. Top with shredded cheese.
4. Bake at 375 20-25 minutes, until cheese is melted and bubbly.
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