A delightful twist on the classic Chicken Parmesan, paired with a vibrant spinach pasta.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking and a crispy crust.
Cook the spaghetti according to the package instructions. Drain and set aside.
Add a pinch of salt to the boiling water for enhanced flavor.
Mix the breadcrumbs, grated Parmesan cheese, salt, and pepper in a shallow dish.
Use a fork to combine the ingredients evenly.
Beat the eggs in another shallow dish.
Ensure the eggs are well beaten for even coating.
Dip each chicken breast into the egg wash, then coat with the breadcrumb mixture. Place on an oven-safe rack set over a baking sheet.
Press the breadcrumbs onto the chicken to ensure a good coating.
Bake the chicken for 20 minutes, or until the internal temperature reaches 165°F (74°C).
Flip the chicken halfway through baking for even crisping.
Heat the tomato sauce in a saucepan over medium heat. Add the spinach and cook until wilted.
Stir occasionally to prevent the sauce from sticking.
Toss the cooked spaghetti with the spinach-tomato sauce mixture.
Ensure the pasta is evenly coated with the sauce.
Serve the spaghetti on plates, topped with the baked chicken.
Garnish with extra Parmesan cheese if desired.
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