Classic Chik’n Parm and Spaghetti

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A delicious and incredibly easy vegetarian chik’n parm with spaghetti. If you want it a little more filling or higher protein, feel free to add another chik’n patty to each portion by creating a “stack” : pour ½ cup of sauce over the first later of patties, top with half the cheese, then repeat so you have two patties instead of one. This will add 140 kcal, 5 fat, 16 carbs, and 8gs of protein to the nutritional content. Alternatively, bake in a 9×13 dish and bake 6 patties instead of 4 for 1 ½ patties per serving, distributing the sauce and cheese evenly over all the patties, adding 70kcal, 2.5 fat, 9 carbs and 4 protein per serving.

The Chik’n Parm Ingredients

1 tsp Italian Seasoning
1 bag (4 pattie), Chik’n Patties, Morningstar brand
1/2 a box of Barilla protein plus spaghetti
1/4 cup Parmesan, shredded
1 cup Mozzarella Shredded

1 recipe Easy Tomato Sauce (ingredients below)

Preheat your oven to 375 degrees.
Separate 1.5 cups of the sauce from the pot and set aside.
In a small 9×9 glass container, pour 1/2 cup of the sauce and spread evenly over the bottom. Place your 4 patties in the container, then pour the remaining 1 cup of sauce over them.
Mix your cheeses together, then cover the patties with the cheese and sprinkle with the italian seasoning.
Bake the patties for 20 minutes, then broil for 2-4 minutes or until the cheese is bubbling and browning.
Make your pasta per the instructions on the box, then toss directly into the sauce that is left in the pot.
Serve one pattie with ¼ of your pasta for a delicious, hearty meal.

The Easy Tomato Sauce Ingredients

1/8 tsp Crushed Red Pepper
1/2 teaspoon, Black pepper
¼ tsp red wine vinegar
¼ tsp oregano
½ teaspoon, Salt
1 can 28oz Whole Peeled Tomatoes (I use san marzano but if on a budget, you can go cheaper)
6-10 leaves, Basil, fresh
4 clove, Garlic
1.5 tbsps Olive oil

In a blender or food processor, blend up the contents of the peeled tomato can. If you prefer your sauce chunky, you can skip this step and just break up the tomato with a wooden spoon as it cooks instead.
Mince the garlic and sauté in a large pot in the olive oil over medium low heat until just beginning to turn golden, then add the tomato sauce from your blender.
Chop up the basil leaves and add them to your pot, along with ½ teaspoon of black pepper, ½ teaspoon of salt, ¼ teaspoon red wine vinegar, and ¼ teaspoon of crushed red pepper.
Simmer uncovered for 15-20 minutes, then season to taste, adding more salt or even a little sugar as needed.

Love spicy? Substitute your chick’n patties for buffalo chick’n patties for that extra kick! My husband is obsessed with this variation.