Ingredients
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3 cloves garlic, minced
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1/2 teaspoon seasoning salt
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3 tablespoons olive oil
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1 tablespoon butter
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1/2 cup seasoned bread crumbs
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1 1/2 lbs boneless skinless chicken breast halves
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8 ounces uncooked lasagna noodles, broken into random pieces
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1/4 cup olive oil
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1 clove garlic, minced
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1 package frozen spinach leaves, thawed and drained
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1/2 teaspoon seasoning salt
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1 cup cherry tomatoes, halved
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1/2 cup grated fresh parmesan cheese
Instructions
- Chicken:
- Heat oven to 475°.
- Combine garlic, seasoned salt, 3 tablespoons olive oil and the butter; microwave on high 1 minute, or till butter is melted; mix well.
- Combine bread crumbs and grated cheese; mix well; coat chicken breasts with the garlic mixture then coat with the crumb mixture; place in an ungreased 15x10x1-inch baking pan and bake for 20 minutes or till chicken is fork-tender and juices run clear.
- Pasta:
- Cook broken lasagna noodles to desired doneness as directed on package; drain and cover to keep warm.
- Heat 1/4 cup olive oil in a large skillet over medium-high heat until hot; add 1 garlic clove, cook and stir for 1 minute; add spinach and 1/2 teaspoon seasoned salt; mix well and cook 2-3 minutes or till spinach is cooked, stirring frequently.
- Add cooked noodles, tomatoes and chopped basil; cook 1-2 minutes or until thoroughly heated, stirring occasionally.
- Serve pasta mixture with chicken and garnish with shaved Parmesan cheese.