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  • servings 4-6
  • Yield 6 servings
  • prep time 5 minutes
  • cook time 25 minutes
  • additional time none
  • total time 30 minutes

Easy Chicken Parmesan with Zoodles and Prego Pasta Sauce

By: Jessica van Dop DeJesus

Love Chicken Parmesan, but not feeling in the mood for a laborious evening in the kitchen? Try this quick, low-carb recipe with a hefty dose of vegetables for a maximum satisfaction family dinner and minimal cleanup.

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Ingredients

  • 4-6 pieces of boneless skinless chicken breast
  • 2 tablespoons of olive oil
  • 1 24 oz. jar of Prego Pasta Sauce, Traditional Italian Tomato Sauce
  • ¼ cup red wine, such as Merlot (optional
  • 4-6 slices of Great Value Gluten Free Deli Style Sliced Smoked Provolone Cheese
  • 1 5 oz. tub shredded Parmesan cheese
  • 2 12 oz. bags zucchini veggie spirals
  • Salt and pepper to taste
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Directions

  1. Preheat oven to 350° F.
  2. Season both sides of the chicken with salt and pepper.
  3. In an ovenproof pan (cast iron, Dutch oven), heat olive oil on medium heat. Add chicken and cook for 2 to 3 minutes per side. Remove the chicken from the pan and set aside on a plate.
  4. Add the Prego Pasta Sauce to the same pan. If using wine, stir it into the sauce. Season with salt and pepper.
  5. Return the chicken to the pan and toss until it is well coated with sauce.
  6. Place a slice of provolone on each chicken breast. Sprinkle the shredded Parmesan on top of the chicken and sauce.
  7. Place the chicken in the oven, uncovered, for 15 minutes at 350 degrees F. Then increase the temperature to 400 degrees F and let it cook until the cheese is nice and golden, 3 to 4 minutes. Remove from the oven.
  8. While the chicken is baking, prepare the zoodles according to the instructions. Note: zucchini is a water-rich vegetable, so cook them a few minutes before the chicken is done.
  9. Serve the baked chicken and sauce on top of the zoodles.

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