Bruschetta Chicken Parmesan

Breaded chicken tenders baked with mozzarella and bruschetta sauce, served over spaghetti tossed with the remaining sauce.

Ingredients

Produce

• Fresh parsley (for garnish)

Dairy & Eggs

• 1/2 (16-oz) package sliced fresh mozzarella cheese log
• 1 cup Parmesan cheese, shredded

Frozen

• 1 (28-oz) bag frozen breaded chicken tenders

Pantry / Dry Goods

• 1 lb spaghetti
• 1 Tbsp extra virgin olive oil
• 1 tsp salt
• Red pepper flakes (for garnish)

Sauces & Condiments

• 1 (14.5-oz) container Bruschetta Sauce

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper or aluminum foil.
2. Place the frozen chicken tenders on the lined baking sheet and bake for 20 minutes.
3. Top each piece of chicken with a slice of mozzarella and a scoop of Bruschetta Sauce, reserving half of the container to add to the pasta.
4. Return to the oven for 5 more minutes, until the internal temperature reaches 165°F.
5. Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti. Drain the oil, add the remaining Bruschetta and toss.
6. Garnish with parsley and red pepper flakes if desired.

Reference Photo

Notes