This recipe can be served in parts, but I chose to list it as an entire meal because it is so easy. I hope you enjoy!
- 4 chicken breasts (4-6 oz. each)
- 1/8 cup egg beaters
- 1/2 cup breadcrumbs
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 4-5 cups cooked spaghetti squash
- 3 wedges Garlic and Herb Laughing Cow spreadable cheese
- 1 cup spaghetti sauce (low sugar if you can find it)
- sprinkle of Parmesan cheese
Mix breadcrumbs, Italian seasoning, and salt in a shallow bowl or on a plate. Dip chicken into egg beaters and then into breadcrumb mixture. You will not use all of the breadcrumbs. Bake in at 350° for 15 minutes or until cooked throughout. Cooking time will vary based on the thickness of the chicken breasts.
Use fresh or left over spaghetti squash instead of pasta. If it is left over, heat in the microwave for a few minutes until it is hot enough to melt the Laughing Cow cheese. Add Laughing Cow to hot spaghetti squash and stir until completely mixed and melted. Mix in 1 cup spaghetti sauce and stir until well mixed.
Serve chicken on top of spaghetti squash with a sprinkle of Parmesan cheese on top. If you have any leftover roasted tomatoes from another meal, you can serve them on top to add even more veggies to this amazing, quick meal.
Makes 4 servings. Nutrition information is for one 4 oz. chicken breast, 1 cup of spaghetti squash, and 1 tablespoon Parmesan. There will be 2 cups of leftover spaghetti squash to be used for another meal or lunch.
(335 calories, 10.2 grams fat, 3.1 grams saturated fat, 106.9 grams cholesterol, 20.9 grams carb, 2.9 grams fiber, 7.3 grams sugar, 40.4 grams protein)