Chicken Parmesan and Pasta Muffin Cups

Name: Chicken Parmesan and Pasta Muffin Cups
Prep time: 55 min
Total time: 55 min
Yield: 6
Ingredients: 8 oz uncooked spaghetti; 1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce; 2 eggs; 1 1/2 cups shredded mozzarella cheese (6 oz); 1/2 cup grated Parmesan cheese; 3 cloves garlic, finely chopped; 3/4 teaspoon salt; 1/2 teaspoon pepper; 1/4 teaspoon crushed red pepper flakes; 3 boneless skinless chicken breasts, cut crosswise into 1/2-inch strips (about 1 lb); 1 teaspoon salt; 3/4 teaspoon pepper; 1/2 cup Gold Medal™ all-purpose flour; 2 eggs; 1 tablespoon water; 1 1/2 cups Progresso™ panko crispy bread crumbs; 1/2 cup olive oil; 2 tablespoons grated Parmesan cheese

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Prep 55 min
Total 55 min
Servings 6

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Crispy chicken Parmesan and saucy spaghetti is a match made in muffin-tin heaven! This clever twist on the classic is basically guaranteed to disappear in seconds. We recommend making a double batch right from the start!

by: Tablespoon Kitchens

Updated Oct 5, 2016

Ingredients

Muffin Cups

8 oz uncooked spaghetti
1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
2 eggs
1 1/2 cups shredded mozzarella cheese (6 oz)
1/2 cup grated Parmesan cheese
3 cloves garlic, finely chopped
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper flakes

Chicken Parmesan Strips

3 boneless skinless chicken breasts, cut crosswise into 1/2-inch strips (about 1 lb)
1 teaspoon salt
3/4 teaspoon pepper
1/2 cup Gold Medal™ all-purpose flour
2 eggs
1 tablespoon water
1 1/2 cups Progresso™ panko crispy bread crumbs
1/2 cup olive oil
2 tablespoons grated Parmesan cheese

Steps

1

Heat oven to 350°F.
2

Cook and drain spaghetti as directed on package.
3

In large bowl, stir together 1/2 cup of the pasta sauce, 2 eggs, 1/2 cup of the mozzarella cheese, 1/2 cup Parmesan cheese, the garlic, 3/4 teaspoon salt, 1/2 teaspoon pepper and the pepper flakes. Add cooked spaghetti; toss to coat.
4

Spray 12 regular-size muffin cups with cooking spray. Arrange spaghetti mixture in cups. Press spaghetti mixture to sides of cups to form nests. Sprinkle remaining mozzarella cheese into cups. Bake 12 to 16 minutes or until cups are set. Remove from oven; let stand 5 minutes.
5

Meanwhile, season chicken strips with 3/4 teaspoon salt and 1/2 teaspoon pepper. Put flour on plate; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Mix with fork to distribute evenly. In shallow bowl, beat 2 eggs and water until frothy. Place bread crumbs on plate. Dip each chicken strip into flour mixture, then into egg mixture. Coat well with bread crumbs.
6

In 12-inch skillet, heat 1/4 cup of the oil over medium-high heat. Add half of the chicken strips; cook about 2 minutes on each side or until golden brown on both sides and no longer pink inside. Transfer to serving platter to keep warm. Add remaining 1/4 cup oil to skillet; heat 30 seconds. Repeat with remaining chicken strips.
7

In 1-quart saucepan, heat remaining pasta sauce over medium heat about 2 minutes or until hot. Remove muffin cups from pan to serving platter. Pour about 2 tablespoons sauce into each cup. Sprinkle cups and strips with 2 tablespoons Parmesan cheese. Serve hot, using strips as dippers.

Expert Tips

tip 1
Try substituting the chicken with meatballs. The pasta muffin cups make adorable holders for meatballs!
tip 2
Using the pasta sauce in the muffin cups as a dip for the crispy chicken strips makes this dish loads of fun for little kids.

Nutrition Information

760 Calories, 35g Total Fat, 45g Protein, 65g Total Carbohydrate, 9g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 760

Calories from Fat: 320

Total Fat: 35g; 54%

Saturated Fat: 10g; 49%

Trans Fat: 0g

Cholesterol: 200mg; 67%

Sodium: 1590mg; 66%

Potassium: 300mg; 9%

Total Carbohydrate: 65g; 22%

Dietary Fiber: 4g; 17%

Sugars: 9g

Protein: 45g

% Daily Value*:

Vitamin A: 25%; 25%

Vitamin C: 6%; 6%

Calcium: 45%; 45%

Iron: 20%; 20%

Exchanges:

3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 3 Fat;