Quick and Easy Chicken Parmesan with Gluten Free Spaghetti

 There are some nights that I just don't feel like cooking but I don't want to order pizza or Chinese. These are the nights that I typically eat boxed macaroni cheese or something from my freezer. Sometimes these nights are preceded by me thawing something, but more often or not are a result of me forgetting to thaw something because I was in a rush that morning.

This past night I had some thawed chicken but didn't want to use the original recipe that I had planned for it (it seemed like WAY too much work). Instead I pulled out some frozen spaghetti sauce that I had previously made. I pulled out two because I have them frozen into individual servings. These are awesome to have on hand when I am working late or going out on a girls night. They are a perfect meal for my boyfriend (WHO LOVES SPAGHETTI) and can be quickly thawed.  All you have to do is throw them into a pot with a little water (about 1-2 Tablespoons). Err on the side of caution...it is much easier to add MORE water then to take out some once it starts melting. Cook on medium low until sauce warms up.



During this time, pan fry chicken breasts until they have a nice golden brown color on both sides.





Make sure to keep an eye on your spaghetti sauce. You can also just warm up store bought Marinara sauce.











 When the chicken is browned on both side place into a deep but small oven-safe cooking dish. You want the chicken to be completely covered in sauce, but still have some sauce left over.





















Now comes the ultimate choice....you could make this healthy by only putting on a little cheese...or you could do what my boyfriend did while my back was turned...and smother with cheese. By the time I returned from taking pictures he had put a handful of shredded mozzarella and Parmesan over the chicken.






By this point I figured to hell with it so we cleaned out the fridge by putting some slices of provolone on top of the shredded cheese. Put dish into preheated 350 degree oven for about 30 min.










 While the chicken is cooking we made our spaghetti. I have found a gluten free pasta made by Barilla and wanted to try it with this dish. The pasta is made out of corn and rice (you smell the corn while you cook the pasta) and tasted pretty good with the meal.  It did not overnight well. It was very crunchy the next day. We made two boxes because my boyfriend wanted extra pasta (no clue why...he is very strange sometimes)






 The good news is the pasta only takes 10 minutes to cook which is quicker then regular pasta!










 Serve ooey gooey chicken parm over spaghetti and enjoy!









Pros: Nice and easy...did not take much effort. It was a great winter meal because it was HOT and CHEESY.

Cons: I don't know if the gluten free pasta was up for this task. It gave the meal a healthier taste and feel but if I make this again I would probably use regular pasta.

Overall: Tasted Delicious! It is a keeper....but next time I really SHOULD keep it healthy and hide the cheese.