Chicken Parmesean and Pasta with Spinach and Tomatoes

Last night I improvised this recipe. It was so yummy and relatively healthy. The chicken is really juicy and flavorful and the pasta is creamy and feels like comfort food. It's made the keeper list in our household and I wanted to share it with you...let me know if you end up making it and what you think.


2 boneless, skinless chicken breasts

2 tablespoons of dijon mustard

1 tablespoon of rice vinegar (you could use apple cider or white wine too)

salt and pepper to taste

two slices of whole grain, high fiber bread, toasted

1.5 cups of fresh, shredded parmesean cheese (I actually used a parmesean and mozzarella mix, prepackaged)

1 teaspoon dried parsley

1 tablespoon of butter, melted

spray olive oil

1 cup of brown rice pasta (or whole wheat) penne or shape of your choice (bowties would work great!)

0.5 cup of halved grape or cherry tomatoes

1 cup of fresh baby spinach leaves, sliced into thin ribbons

3-4 wedges of
Laughing Cow spreadable Light Garlic and Herb

0.25 cup of 1% milk

salt and pepper to taste


Preheat the oven to 425 degrees

Coat non-stick baking pan with a thin layer of olive oil to prevent sticking (I used the spray kind)

Mix mustard, vinegar, salt and pepper in a small bowl and marinate the boneless chicken breasts in the mixture (can be done in the refrigerator for up to 2 hours in advance, if desired)

Set a medium sized pot of water to boil (this is for the pasta)

Toast bread slices and then pulse into fine crumbs in the blender or food processor

Add dried pasta to the boiling water

In a shallow dish, combine bread crumbs, shredded cheese, salt and pepper, and dried parsley. Add melted butter to bind.

Take mustard-vinegar marinated chicken breast and dredge into the bread crumb-parmesean cheese mix until full coated.

Arrange coated chicken in the pre-greased baking pan and place in the oven at 425 degrees for 15-20 minutes (until cooked through and golden brown)

Check pasta for doneness. When done, drain and set aside. In the same pot that the pasta was cooked in (and now empty, but still warm) add the Laughing Cow cheese wedges to melt.

Add drained, cooked pasta back to pot and stir with melting cheese.

Add in milk and turn the heat to low to combine all ingredients until pasta is fully coated in the milk and cheese sauce.

Once coated, add in cut tomatoes and spinach, tossing until spinach is slightly wilted and tomatoes are warmed through.

Check chicken for doneness and remove from oven. Let cool for 2-3 minutes.

Portion out the pasta on each plate, served on the side of each chicken breast. Add a small green salad with italian or balsamic vinegar dressing.