Chicken and Pasta with Lemon & Artichoke Sauce

Prep Time 20-25 min. | Medium
Thaw in refrigerator.

1. Preheat oven to 400°F.
2. Fill large pot 3/4 full with hot water. Add 1 tsp. kosher salt and bring to boil over high heat. Add pasta and cook 10-12 min. or until desired tenderness. Drain, return to pot, and add alfredo sauce mixture to pasta. Cook on low for 5 min. Remove from heat and keep warm.
3. Meanwhile, spray foil-lined baking sheet with nonstick cooking spray. Using two-thirds of breading, make 3 piles on baking sheet. Remove chicken from bag and press chicken into breading to coat both sides.
4. Sprinkle with remaining breading. For a crispy golden crust, spray the tops of chicken with nonstick cooking spray.
5. Bake for 12-15 min. (internal temp. 165°F). Allow the chicken to rest for 5 min. after cooking.
6. Serve chicken with lemon and artichoke pasta.

Prep Time 20-25 min. | Large
Thaw in refrigerator.

1. Preheat oven to 400°F.
2. Fill large pot 3/4 full with hot water. Add 1 tsp. kosher salt and bring to boil over high heat. Add pasta and cook 10-12 min. or until desired tenderness. Drain, return to pot, and add alfredo sauce mixture to pasta. Cook on low for 5 min. Remove from heat and keep warm.
3. Meanwhile, spray foil-lined baking sheet with nonstick cooking spray. Using two-thirds of breading, make 6 piles on baking sheet. Remove chicken from bag and press chicken into breading to coat both sides.
4. Sprinkle with remaining breading. For a crispy golden crust, spray the tops of chicken with nonstick cooking spray.
5. Bake for 12-15 min. (internal temp. 165°F). Allow the chicken to rest for 5 min. after cooking.
6. Serve chicken with lemon and artichoke pasta.

FOOD SAFETY ALERT – CAUTION: This meal may contain raw ingredients that cannot be eaten prior to thorough cooking. Store in freezer until ready to thaw or prepare.