Chicken Parmesan Tuscany
This Chicken Parmesan Tuscany offers a rustic Italian-inspired twist on the classic dish, featuring golden, lightly breaded chicken simmered in a rich vegetable and bean sauce. Served over spaghetti and topped with melted Parmesan, this dish balances hearty flavors with simple elegance.
Prep Time
30 min
Total Time
30 min
Servings
6
Ingredients
Pantry
1 cup Baking Mix
Fridge and Freezer
1 tbs minced Garlic
½ cup Parmesan
1 lb Chicken Breast, thawed
1 can Vegetable and Beans Soup
1 lb Spaghetti Pasta
1 Salad Kit
Directions
Wash hands with soap and water. Bring a large pot of water to boiling and cook the spaghetti pasta.
Meanwhile, add the chicken breasts to a gallon bag, add the baking mix, and shake to coat.
Heat a little oil in a large skillet over medium-high heat and brown chicken breasts on each side. Add the garlic and the soup around the chicken and heat to boiling. Reduce heat to medium, cook 5 to 8 minutes or until chicken is done.
Sprinkle each chicken breast with parmesan. Remove from heat; cover and let stand for 5 minutes or until the cheese is melted.
Meanwhile, assemble the salad kit. Serve chicken and sauce over spaghetti with salad on the side. This recipe makes 6 servings. Refrigerate leftovers within 2 hours.
*The FDA recommends cooking chicken to an internal temperature of 165 degrees.
*Nutrition information does not include salad. Check ingredients for the salad kit for allergens.
*Use gluten free baking mix and pasta to make this recipe gluten-free.