Chicken Parmesan With Spaghetti

Step 1: Preheat broiler to high.

Step 2: Cook pasta according to package directions, omitting salt and fat; drain.

Step 3: While the pasta cooks, place tomatoes in a food processor; process until almost smooth. Heat a saucepan over medium-low heat. Add 1 1/2 teaspoons oil to the pan; swirl to coat. Add pepper and garlic; cook 1 minute or until fragrant, stirring occasionally. Add tomatoes and 3/8 teaspoon salt; cook 15 minutes or until slightly thickened, stirring occasionally. Stir in chopped basil.

Step 4: Toss 1 cup sauce with the pasta; keep warm.

Step 5: While the sauce cooks, split each chicken breast in half to form 2 cutlets (4 in all).

Step 6: Combine flour, garlic powder, and remaining 1/8 teaspoon salt. Sprinkle tops of cutlets with half of the flour mixture pat evenly onto cutlets. Turn cutlets over. Sprinkle with remaining flour mixture; pat onto cutlets Shake off any excess flour.

Step 7: Place egg in a shallow dish. Combine panko and Parmigiano-Reggiano in another shallow dish. Dip cutlets in egg, the dredge in panko mixture.

Step 8: Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil and butter to the pan; swirl until butter melts. Add chicken to the pan; cook 4 minutes on each side or until browned and done.

Step 9: Place chicken on a baking sheet; top evenly with mozzarella. Broil 2 minutes or until the cheese melts.

Step 10: Arrange about 1/2 cup pasta mixture on each plate; top each with 1 cutlet and about 3 tablespoons remaining sauce. Sprinkle with torn basil, if desired.