Crusted Chicken with Tomato and Asparagus Pasta

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rate/review

prep time

35 min

total time

35 min

makes

photo by:

kraft

recipe by: kraft

what you need

4 small boneless skinless chicken breasts (1 lb./450 g)

1 pouch Shake'N Bake Classic Herb & Parmesan Crust Coating Mix

1 pkg. (375 g) fettuccine

1 can (19 fl oz/540 mL) diced tomatoes, undrained

8 oz. (225 g) asparagus spears, cut into 2-inch lengths

1/2 cup Kraft 100% Parmesan Finely Shredded Cheese

make it

PREHEAT oven to 400°F. Coat 4 small boneless skinless chicken breasts (1 lb./450 g) with 1 pouch Shake 'N Bake Classic Herb & Parmesan Crusted for chicken, fish or pork; place on baking sheet.

BAKE 20 min. or until cooked through (170°F). Meanwhile, cook 1 pkg. (375 g) fettuccine as directed on package. While pasta is cooking, cook 1 undrained can (19 fl oz/540 mL) diced tomatoes in large saucepan on medium-high heat 5 min. Add 1/2 lb. (225 g) asparagus spears, cut into 2-inch lengths; cook 5 min. or until crisp-tender.

DRAIN pasta; toss with asparagus mixture. Place on four serving plates; sprinkle with 1/2 cup Kraft 100% Parmesan Shredded Cheese. Serve with sliced chicken.