Serves: 4
Total Calories: 266
1. Cook penne to desired doneness as directed on package. Drain cover to keep warm.
2. Meanwhile, in shallow bowl, combine cheese and bread crumbs mix well. Coat chicken breast halves with cheese mixture. Heat oil in large skillet over medium-high heat until hot. Add chicken cook 3 to 5 minutes on each side or until browned.
3. Stir in tomatoes and zucchini. Bring to a boil. Reduce heat to low cover and simmer 12 to 15 minutes or until chicken is fork-tender and juices run clear, stirring and turning chicken occasionally. Serve chicken mixture with penne. Sprinkle with olives.
Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 430 * Calories from Fat: 110 * % Daily Value: Total Fat: 12 g 18% * Saturated Fat: 3 g 15% * Cholesterol: 80 mg 27% * Sodium: 800 mg 33% * Total Carbohydrate: 43 g 14% * Dietary Fiber: 3 g 12% * Sugars: 7 g * Protein: 37 g * Vitamin A: 10% * Vitamin C: 10% * Calcium: 15% * Iron: 20% * Dietary Exchanges: 2 Starch, 2 Vegetable, 4 Very Lean Meat, 1 1/2 Fat or 2 Carbohydrate, 2 Vegetable, 4 Very Lean Meat, 1 1/2 Fat
This Easy Chicken Parmigiana recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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