[chicken parmesan w/ pasta]

Good with Garlic Bread and Parmesan Brussels Sprouts
3 chicken breasts
1 Cup bread crumbs (or more, doesn't need to be exact)
1 Tbsp. Garlic Powder
1 Tbsp. Paprika
1 Tbsp. Italian Herbs, (dried)
Salt & Pepper
Olive Oil
Shallot, minced
2 Garlic Cloves, minced
1 container of Prego traditional sauce
3 slices of cheese thick sliced - about 1/4" thick, (mozzarella, farmers basil)
Pasta, (fettuccine is best)

Preheat oven to 400 degrees.

Season chicken with salt and pepper. Mix bread crumbs, garlic powder, paprika, and Italian herbs. Mix chicken with bread crumb mixture, coating each piece. Set aside.
In saute pan/skillet: Heat 1/2 Tbsp. olive oil, add shallots. Heat until opaque. Add dash of salt and pepper. Add garlic and stir (about 3o seconds). Remove from pan (in bowl), set aside.

Add additional 1 Tbsp olive oil to pan with any extra oil (from shallots and garlic.) Heat to medium heat. Add chicken, saute on each side until golden on both sides.
Remove chicken from pan - set aside (on a cutting board or plate).

Add Prego to skillet (the traditional blend), mix in shallot/garlic mix. Add chicken on top of sauce. Top chicken with sliced cheese. (Favorite is Farmers w/ Basil).

Put entire skillet in 400 degree oven for 40 minutes.

Meanwhile: boil pasta according to directions. Add additional Prego from container to drained pasta.

To serve: Top Pasta with additional pasta sauce from skillet. Serve with chicken.

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