CRISPY GARLIC CHICKEN WITH LEMON PASTA

Crispy Garlic Chicken with Lemon Pasta image

You know they like crispy chicken. You know they like lemon pasta. Stands to reason this easy baked chicken dish will go over well with everyone!

Provided by My Food and Family

Categories Home

Time 45m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 pkt. SHAKE 'N BAKE Seasoned Panko Seasoned Coating Mix
3/4 cup KRAFT Shredded Italian* Five Cheese Blend
1/4 cup KRAFT Seasoned Grated Parmesan Cheese Rosemary & Garlic
6 small boneless skinless chicken breasts (1-1/2 lb.)
2 cups cherry tomatoes
2-1/2 cups penne pasta, uncooked
2 lemons, divided
1/2 cup fat-free reduced-sodium chicken broth
1 Tbsp. butter
1 Tbsp. chopped fresh parsley

Steps:

Heat oven to 375ºF.
Spray rimmed baking sheet with cooking spray. Combine coating mix and cheeses in shaker bag. Remove 1/4 cup coating mixture; reserve for later use.
Moisten chicken with water. Add, 1 piece at a time, to remaining coating mixture in bag; close bag, then shake gently to evenly coat chicken. Place on one side of prepared baking sheet. Top with any remaining coating mixture. Spread tomatoes onto other side of baking sheet.
Bake 28 to 30 min. or until chicken is done (165ºF).
Meanwhile, cook pasta in large saucepan as directed on package, omitting salt. While pasta is cooking, grate zest from 1 lemon; set aside. Squeeze juice from both lemons into small saucepan; stir in broth. Bring to boil; simmer on medium-low heat 6 to 8 min. or until slightly thickened. Add butter and lemon zest; simmer 3 to 4 min. or until butter is melted and mixture is well blended, stirring occasionally.
Drain pasta; return to pan. Add lemon sauce; toss to coat. Add roasted tomatoes, reserved coating mixture and parsley; mix lightly. Serve topped with chicken.

Nutrition Facts : Calories 410, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 36 g