This dish stretches two large chicken breasts into one meal that will serve 4 – 6 people, so it’s pretty economical, too.
And, if you wanted to make this even more healthful, you can skip the light coating of breadcrumbs altogether and simply just sauté the chicken breasts (seasoned with the salt, pepper and Italian herbs) in a little olive oil all.
The process is pretty straightforward. Boil off the pasta. Lightly season the chicken with salt, pepper, herbs and breadcrumbs. Sauté the chicken in a bit of olive oil, then remove it from the skillet. Place the cooked pasta down in the skillet, nestle in the chicken, spoon on some good-quality marinara sauce, top with lots of cheese, allow everything to become bubbly in the oven and then grab a fork
