A complete chicken and pasta dinner prepared in just one skillet—no colander needed. Boneless chicken breasts are topped with crushed garlic croutons as a clever way to avoid the breading and frying step in traditional Chicken Parmesan.
2 cans (14.5oz.ea.) Del Monte® No Salt Added Diced Tomatoes, not drained
1 can (8oz.) Del Monte® Tomato Sauce
1 can (14.5oz.) Del Monte® No Salt Added Cut Green Beans, drained
1½ tsps. dried oregano [or 2 Tbsp. fresh oregano], divided
½ tsp. garlic powder
8 oz. dry rotini pasta, (3 cups)
4 boneless, skinless chicken breast halves, about 1 1/2 lb.
2 Tbsp. grated Parmesan cheese
½ cup finely crushed garlic croutons
Combine diced tomatoes, tomato sauce, green beans, 1 tsp. oregano, garlic powder and 3/4 cup water in a deep 12-inch skillet. Bring to a boil; add pasta, stir and reduce heat to a simmer.
Place chicken breasts over pasta. Cover and simmer on medium-low heat 10 minutes. Turn chicken and stir pasta. Sprinkle chicken with Parmesan and remaining oregano. Cover and simmer additional 5 to 10 minutes or until pasta is done and chicken is no longer pink inside.
Sprinkle chicken with croutons before serving. Gently stir pasta and season to taste with salt and pepper, if desired.
VARIATION: For Garden Chicken Parmesan - Substitute 1 can (14.5 to 15 oz.) Del Monte® Sliced Carrots or Sweet Peas for Green Beans.