Chicken Parmesan and Pasta Muffin Cups

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.