Ingredients

Instructions

  1. For Tomato Cream sauce:
  2. Heat oil in a non-stick saucepan over medium heat until hot.
  3. Add garlic, saute until tender.(do not brown! it makes the garlic bitter).
  4. Add cans of tomato and next 5 ingredients.
  5. Bring mixture to a boil.
  6. Reduce heat and simmer uncovered,20 minutes stirring occasionally.
  7. Combine milk and flour in a small bowl, stirring well with a whisk.
  8. Gradually add milk mixture to tomato sauce, stirring constantly.
  9. Cook, stirring constantly for 5 minutes until slightly thickened; stir in cheese.
  10. Set lid on pot and keep warm on low.
  11. For Parmesan chicken:
  12. Preheat oven to 350 degrees.
  13. Combine milk and mustard,stirring with a whisk.
  14. Combine breadcrumbs and next 4 ingredients in a bowl.
  15. Dip chicken in milk mixture, then dredge in breadcrumb mixture.
  16. Lightly mist a baking sheet with cooking spray and place chicken on it.
  17. Bake for 15 minutes then flip chicken and bake for another 15 on other side.
  18. *With 10 minutes left for chicken to be done start cooking pasta.
  19. Place 1 cup pasta on each plate top with chicken breast.
  20. Ladle some tomato cream sauce over pasta and chicken.
  21. Sprinkle with a little extra Parmesan cheese.
  22. serve:).