This lowfat recipe comes from a local chef, who claims it is the restaurant's top
seller. Add steamed broccoli or grilled artichokes for a change of pace. 1 lb. boneless, skinless chicken breasts
2 egg whites, beaten
3/4 cup Italian-flavored bread crumbs
2 lb. angel hair pasta
1 cup grated Parmesan cheese
1/2 cup liquid "I Can't Believe It's Not Butter!" (in squeeze
bottle)
2 T. dried Italian seasoning
1 T. garlic pepper
Preheat oven to 350 degrees. Dip chicken breasts in beaten egg whites.
Dredge in bread crumbs and pat to coat.
Bake in over for 12 minutes on each side or until meat is done and
crumbs are golden brown.
Remove and cut into bite-size cubes.
Meanwhile, boil water for pasta and cook until done. Drain.
Place pasta in large bowl and toss with diced chicken, cheese, "I
Can't Believe It's Not Butter!", Italian seasoning and garlic pepper.
Serves 4
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