Easy Chicken Parmigiana with Contadina


  • 4 boneless, skinless chicken breast, pounded until flat.
  • 1/2 cup flour
  • 1/4 tsp salt
  • 1/4pepper
  • 2 tbsp Contadina olive oil
  • 2 jars of Contadina Formaggio Pasta Sauce
  • 1/4 cup grated mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 500g Contadina Spaghetti, cooked according to package directions
  • chopped parsley for garnish


  1. On a large plate, combine flour, salt, and pepper.
  2. Heat Contadina Olive Oil in a pan.
  3. While olive oil is heating, dredge flattened chicken breasts in flour mixture.
  4. Fry chicken breasts until golden brown on each side, about 2 to 3 minutes per side.
  5. Remove chicken breasts and set aside.
  6. On the same pan, pour in Contadina Formaggio Pasta Sauce and bring to a boil.
  7. reduce heat to simmer and carefully lay chicken breasts on top of the sauce.
  8. Cover them in grated Parmesan snd mozarella cheese.Place the lid on the pan and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.
  9. Put cooked Contadina spaghetti on a plate. Top with Formaggio Pasta Sauce and a piece of chicken breast on top. Sprinkle with chopped parsley before serving.
  10. Serve with Pesto Knots on the side.