Ingredients
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2 frozen breaded chicken breasts, cooked
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2 tbsp Kosher salt for pasta water
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5 oz. spaghetti noodles (we used whole wheat thin spaghetti)
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1 pouch Le Sauce & Co.® White Wine Lemon Garlic Gourmet Finishing Sauce
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½ cup tomatoes, chopped
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1 tablespoon balsamic glaze
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¼ cup fresh grated parmesan cheese
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Chopped parsley or basil for garnish
Preparation
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Bake chicken breasts according to package instructions.
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Bring a large pot of water to a boil, add Kosher salt.
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Cook pasta to al dente according to package directions. Reserve ½ cup of pasta water before draining.
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In a small bowl, combine chopped tomatoes and balsamic glaze, set aside.
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Top baked chicken with the fresh grated parmesan cheese.
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Place under the broiler just until melted, about 1-2 minutes.
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While pasta is cooking, heat the White Wine Lemon Garlic sauce in a medium skillet over low heat.
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Reserve about 1-2 tablespoons of the sauce before adding pasta.
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Add drained pasta and toss to coat in the sauce, add pasta water as needed.
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Divide onto 2 serving plates or bowls.
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Top each serving with a chicken breast.
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Drizzle the reserved White Wine Lemon Garlic sauce over the chicken, and top with balsamic tomatoes. Garnish with fresh chopped parsley or basil.
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