A tasty dish that combines the yummy flavors, of breaded chicken with pasta and veggies. It's a recipe I gathered from a church cookbook. I love the name because that's exactly what the noodles look like, little pasta rags.
3 cloves garlic, minced
1/2 teaspoon seasoned salt
3 Tablespoons olive oil
1 Tablespoon butter
1/2 cup Italian seasoned bread crumbs
1/2 cup fresh grated Parmesan cheese
3-4 boneless, skinless chicken breasts
8 oz uncooked lasagna noodles, broken into 2-inch pieces
1/4 c olive oil
1 clove garlic, minced
9 oz frozen chopped spinach, thawed, drained
1/2 tsp. seasoned salt
1 cup cherry tomates, sliced
2 Tablespoons chopped fresh basil
Heat oven to 475º.
In a shallow microwave bowl, stir together 3 cloves of garlic, 1/2 tsp seasoned salt 3 Tablespoons oil and the butter. Microwave until the butter is melted. Stir together
In another shallow bowl stir together bread crumbs and grated cheese.
Coat chicken with butter solution and then with the crumb mixture.
Place in an ungreased casserole dish and bake about 20 minutes until chicken is cooked through.
Meanwhile, cook lasagna noodle pieces until tender. Drain and cover to keep warm.
In a large skillet, heat 1/4 cup oil over medium-high heat. Add 1 clove of garlic and cook until fragrent. Stir in spinach and seasoned salt. Cook until spinach is cooked. Add cooked noodles, tomates and chopped basil. Cook for a couple of minutes until hot.
Serve pasta mixture with chicken and sprinkle with some Parmesan cheese.
*It would be great with some Alfredo sauce tossed together as well.