Light Chicken Parmesan with Ancient Harvest Veggie Spaghetti Pasta


Enjoy this Chicken Parmesan with Ancient Harvest Veggie Spaghetti Pasta Recipe by @zazachef_cook.eat.repeat We used Ancient Harvest Grain-Free Veggie Spaghetti Pasta to make this dish.


1 tbsp Olive Oil
1 tbsp fresh thyme, chopped
1 tbsp fresh rosemary, chopped
1 tbsp fresh flat-leaf parsley, chopped
4 chicken cutlets (about 3 ounces each)
1 tsp salt
½ tsp ground pepper
¾ cup Marinara Sauce*
¼ cup Mozzarella
½ cup grated parmesan
1 box Ancient Harvest Veggie Spaghetti Pasta, cooked according to the directions

*Marinara Sauce
¼ cup butter
1 ½ cups yellow onion, diced
3 cans (14 ½ oz each) diced tomatoes
Salt and pepper to taste


Preheat the oven to 500F
In a small bowl mix the herbs set aside
Sprinkle with salt and pepper on each side of the cutlet, top with some herb on each of the cutlets.
Heat in a large, heavy ovenproof skillet over high flame add olive oil.
Add the cutlets and cook just until brown, about 1 minute per side
Remove from the heat
Spoon the marina sauce over and around the cutlets
Sprinkle mozzarella over each cutlet
Then sprinkle some parmesan
Bake until the cheese is melted, and the chicken is cooked through about 5 minutes.
Serve with the veggie spaghetti and more Marinara Sauce if needed.

*Marina Sauce
Sauté the onion in butter and cook for 15 to 20 minutes on low.
Stir in the tomatoes. Salt to taste.
Cook for an hour if possible.