Chicken Parmesan is one of my favorites, but I haven't had it in a long time because of all those extra calories (approx. 900-1300 in restaurant chicken parm!) This lightened up version, with a salad and Italian Dressing (and I didn't use light/fat free dressing), logged in at 550 calories. So much better, and this was NOT missing flavor!

 

Here's what you'll need: 

2 Chicken Breasts

4 oz. whole wheat spaghetti (or spaghetti squash if you really want to cut those cals)

1/4 c. Italian Style Breadcrumbs

1 egg white

1/4 onion, diced

1/2 garlic clove

Small Handful of Shredded Italian Five Cheese

1/4 c. Parmesan Cheese

Pasta Sauce (I used Wild Oats Parm and Romano)

 

Preheat oven to 375 degrees.

Mix your breadcrumbs and 1/4 c. Parmesan Cheese on a plate.

Dip your chicken breasts into the egg white and then dip in the breadcrumb/parmesan mixture. 

Spray a baking sheet with olive or coconut oil,

then lightly spray the chicken as well after placing on the baking sheet.

Bake for 25 minutes, flipping halfway through. 

While your chicken is cooking, chop your onion and garlic. 

Cook your pasta per package directions. 

Once cooked, drain pasta.

Add 1 c. of the pasta sauce to a pot and add garlic/onion over medium heat. Let it get hot then add pasta.

Top with 2 tbsp. of pasta sauce, a sprinkle of Italian Five Cheese, and bake for another 5 minutes.

Serve pasta with chicken on top, with a side salad.

 

 

Enjoy!