Ingredients
- one 24-ounce jar good-quality marinara sauce
- 1 tablespoonbalsamic vinegar
- ½ cuppanko breadcrumbs
- ½ cupgrated parmesan
- ¼ cupfinely chopped fresh flat-leaf parsley
- kosher salt and freshly ground black pepper
- 2 largeegg whites, lightly beaten
- 1 ½ poundschicken tenders
- 12 ounceswhole-wheat angel hair pasta
- 1 tablespoonolive oil
- ½ cupshredded fresh mozzarella
Directions
- 1
Preheat the broiler to medium. Bring a large pot of water to a boil.
- 2
Combine the marinara sauce and balsamic vinegar in a small saucepan and bring to a boil over high heat. Reduce the heat and simmer for 5 minutes.
- 3
Meanwhile, in a shallow dish, combine the breadcrumbs, half the Parmesan, half the parsley and some salt and pepper. Put the beaten egg whites in a separate shallow dish. Coat the chicken tenders in the egg whites first, then dredge in the breadcrumb mixture.
- 4
Add the pasta to the boiling water and cook according to the package instructions.
- 5
Heat the oil in a large ovenproof nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until golden, about 3 minutes per side. Pour the tomato sauce over the chicken, scatter the mozzarella and remaining Parmesan evenly over top and broil until the cheese is melted and bubbly, about 2 minutes.
- 6
Drain the pasta. Serve with the chicken and garnish with the remaining parsley.