Minutes Prep time: 10
Minutes Total time: 45
Servings: 6
Difficulty: easy
1 can (15 oz each) OR 1 carton (14.8 oz) Hunt's® Tomato Sauce
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
6 tablespoons Kraft® Grated Parmesan Cheese, divided
6 small boneless skinless chicken breasts (6 breasts = 1-1/2 lbs)
3/4 pound spaghetti, uncooked
1-1/2 cups Kraft® Shredded Mozzarella Cheese
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 322 mg | 32% |
| Carbohydrate | 56 g | 19% |
| Cholesterol | 131 mg | 44% |
| Total Fat | 12 g | 18% |
| Iron | 4 mg | 21% |
| Calories | 584 kcal | 28% |
| Sodium | 994 mg | 41% |
| Protein | 58 g | 114% |
| Saturated Fat | 5 g | 26% |
| Sugars | 5 g | 1% |
| Vitamin C | 11 mg | 19% |
Heat oven to 375°F.
Pour tomato sauce and undrained tomatoes into 13x9-inch baking dish. Stir in 1/4 cup (4 tablespoons) Parmesan. Add chicken; turn to coat evenly both sides of each breast with sauce. Cover.
Bake 30 minutes or until chicken is no longer pink in centers (165°F). Meanwhile, cook spaghetti as directed on package, omitting salt.
Top chicken with remaining cheeses; bake, uncovered, 5 minutes or until mozzarella is melted. Drain spaghetti. Serve topped with chicken and sauce.
Easy Chicken Parmesan
