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Ingredients
- 1 c. fine egg noodles
- 4 x (4-6-ounce.) fresh boneless, skinless chicken breasts
- 1 ounce Italian dressing
- 2 x tomatoes, sliced
- 1 Tbsp. dry bread crumbs
- 1/2 tsp crushed dry basil
- 1/2 tsp grated Parmesan cheese
- 1/4 c. frzn peas
- 1/2 tsp extra virgin olive oil
Directions
- Preheat oven to 350 F.
- Prepare noodles as per package directions; drain and set aside.
- Marinate chicken breasts in Italian salad dressing for 2 hrs in the refrigerator. Place the chicken in a baking pan; pour the dressing over. Bake approximately 10 min, then top with tomatoes, bread crumbs, basil and Parmesan cheese. Continue baking till the topping is browned, 10 to 15 more min.
- Meanwhile, heat extra virgin olive oil in a heavy skillet over medium-high heat. Saute/fry the cooked noodles and peas for 2 to 3 min; remove from heat directly to serving plates. Serve cooked chicken over the pasta.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 379g | |
| Calories 354 | |
| Calories from Fat 117 | 33% |
| Total Fat 13.31g | 17% |
| Saturated Fat 2.39g | 10% |
| Trans Fat 0.02g | |
| Cholesterol 33mg | 11% |
| Sodium 592mg | 25% |
| Potassium 811mg | 23% |
| Total Carbs 50.07g | 13% |
| Dietary Fiber 6.3g | 21% |
| Sugars 12.26g | 8% |
| Protein 10.92g | 17% |
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