Points per serving: 8
I forgot the cheese when I made mine, how I forgot the cheese I don't know, I LOVE cheese. But this was super good anyways.
3 ounces uncooked penne pasta
1 cup Italian-seasoned panko (Japanese breadcrumbs)
1/2 cup egg substitute
4 (4 ounce) chicken cutlets
1 tablespoon olive oil
1/8 tsp black pepper
1 (26 ounce) jar tomato and basil pasta sauce
1/2 cup shredded mozzarella cheese
1/4 cup packed small fresh basil leaves
1. Cook pasta according to package direction, omitting salt and fat;drain. Cover and keep warm.
2. While pasta cooks, place panko in a shallow dish. Place egg substitute in a bowl. Dip chicken in egg substitute; dredge in panko, pressing firmly.
3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from pan; sprinkle with pepper. Remove pan from heat. Add pasta sauce to pan, scraping pan to loosen browned bits. Return pan to heat. Cover and cook over medium-high heat 2 minutes or until thoroughly heated.
4. Spoon pasta evenly onto each of 4 serving plates; top each with a chicken cutlet. Spoon sauce evenly over chicken. Sprinkle with cheese and basil leaves.
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