Cooking Directions

• Cook and drain the spaghetti according to the package directions.  While the spaghetti is cooking, season the chicken as desired.  Sprinkle with the Italian seasoning. Stir the flour and Parmesan cheese in a shallow dish.  Beat the egg and water in another shallow dish.
• Coat the chicken with the flour mixture, then the egg mixture, then the flour mixture again.  Shake off any excess flour mixture.
• Heat the oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook for 4 minutes (making sure that the skillet and pan are hot before adding the chicken to prevent sticking).  Turn the chicken over and cook another 4 minutes or until golden brown and cooked through.  Top each piece of chicken with 3 tablespoons sauce and 1/4 cup cheese.  Cover and cook for 3 minutes or until the cheese is melted.  Toss the hot spaghetti with the remaining sauce and serve with the chicken.  Sprinkle with the basil, if desired, before serving.

Ingredients

• 8 ounces uncooked low FODMAP gluten free spaghetti or your favorite gluten-free pasta shape (made with corn and rice flour) (228g)
• 1.5 pounds boneless, skinless chicken breast (3 large, cut in half horizontally) (678g)
• 1 teaspoon Italian seasoning (2g)
• 0.5 cup Low FODMAP gluten free baking flour (75g)
• 0.25 cup grated Parmesan cheese (22g)
• 1 egg, lightly beaten (51g)
• 1 tablespoon water (12g)
• 4 tablespoons olive oil (50g)
• 1 jar (23.5 ounces) Prego® Traditional Sensitive Recipe Italian Sauce (673g)
• 1 cup shredded part skim mozzarella cheese (about 4 ounces) (113g)
• 0.25 cup whole or thinly sliced fresh basil leaves (optional) (13g)