Product: CATELLI SMART Penne Rigate Prep. Time: 25 minutes Serves: 4 |
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| 16 | frozen chicken nuggets | 16 |
| 1 tbsp | olive oil | 15 mL |
| 1/3 cup | finely chopped onion | 75 mL |
| 1 | clove garlic, minced | 1 |
| 2 1/2 cups | prepared pasta sauce | 625 mL |
| 3/4 cup | shredded mozzarella cheese | 175 mL |
| 2 tbsp | grated Parmesan cheese | 30 mL |
| 2 tbsp | finely chopped parsley | 30 mL |
| 3 cups | dry CATELLI SMART Penne Rigate | 750 mL |
| 1. | Prepare the chicken nuggets according to package directions. |
| 2. | Meanwhile, heat the oil in a medium saucepan set over medium heat. Cook the onions and garlic for about 5 minutes or until soft and fragrant. Stir in the pasta sauce and bring to a boil. Reduce heat to low and simmer for 15 minutes. |
| 3. | Toss the mozzarella with the Parmesan and parsley. Remove the cooked nuggets from the oven. |
| 4. | Top each nugget with a spoonful of sauce and sprinkle with a little of the mozzarella mixture. Return the nuggets to the oven; bake for 5 minutes or until cheese is melted and bubbly. |
| 5. | Meanwhile, cook the penne according to package directions. Drain well. |
| 6. | Toss hot penne with the remaining pasta sauce and any remaining mozzarella mixture. Serve with the mini chicken Parmesan. |
Tip: If concerned about the breading on the chicken, use cubes of cooked chicken breast or thighs instead of the chicken nuggets.
Nutrients per serving: 703 calories, 20 g fat, 29 g protein, 108 g carbohydrates, 14 g fibre, 1391 mg sodium. Very high source of fibre. Excellent source of vitamin A, thiamin, folate, calcium and iron.
