Ingredients:

  • 1 lb chicken breasts, sliced into 1-inch strips
  • 1/2 cup whole wheat panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1 large egg white, beaten
  • 8 oz chickpea penne pasta
  • 2 cups low-sodium no-sugar-added marinara sauce
  • 1/2 cup reserved pasta water
  • 2 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1 cup shredded part-skim mozzarella cheese
  • 1 tbsp fresh basil leaves, torn
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C) and lightly grease a 9x13-inch baking dish.
  2. Prepare the chicken coating by mixing panko, grated parmesan, oregano, smoked paprika, salt, and pepper in a shallow bowl.
  3. Dip each chicken strip into the beaten egg white, then dredge through the panko mixture until fully coated. Place on the prepared baking sheet.
  4. Slide the dish into the oven and bake for 15 minutes. until the chicken feels firm and the breading starts to tan.
  5. While chicken roasts, boil the chickpea pasta in salted water for 2-3 minutes less than the package directions. Reserve 1/2 cup of the pasta water before draining.
  6. In a 9x13 inch casserole dish, whisk together the marinara sauce, minced garlic, red pepper flakes, and the reserved starchy pasta water.
  7. Fold the under-cooked pasta into the sauce in the casserole dish. Arrange the crispy chicken strips on top.
  8. Sprinkle with shredded mozzarella. Bake for 10 minutes until the cheese is bubbly and the sauce is thickened.
  9. Garnish with fresh torn basil before serving.