Easy Chicken Parm

This is one of my quick, go-to dinners when we are on the verge of going out for dinner after a long day. This recipe is super easy and if you time everything right, you can have it done in 30 minutes. Faster than take-out or delivery and so much better.

Easy Chicken Parm

2 small or 1 large breaded chicken breast per person (I use Perdue or Tyson which are not precooked)
a can or jar of spaghetti sauce
shredded or sliced mozzarella cheese
pasta (I like spaghetti or ziti)

Fill a large pot with water and get it covered and on the stove. Make sure you cover it; it’ll boil A LOT faster. Preheat your oven to 450 degrees. Cover a baking sheet with foil and grease it with oil, nonstick spray or shortening (whatever you have on hand really). Place chicken on the sheet and get it into the oven. If the oven isn’t exactly 450 yet, it’s okay. I cook my chicken for about 20 minutes, turning in the middle of baking. I like mine crispy though so I like the extra heat and time. You can bake it for as little as 12 minutes. Check the package directions.

When the water boils, add some kosher salt (it flavors the pasta nicely) and your pasta. When the chicken is done, spoon some of your sauce onto the chicken and top with cheese. Put it back into the oven until the cheese is melted. I’m not the biggest fan of red sauce so I just top mine with cheese and put a little sauce on at the end. My husband likes the sauce under the cheese and that’s the way it’s served at most restaurants. Drain the pasta when it’s finished. I serve my chicken on top of the serving of pasta and add more sauce.

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