Crusted Chicken with Tomato and Asparagus Pasta

1. 1

   Preheat oven to 400F.

2. 2

   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.

3. 3

   Bake 20 min.

4. 4

   or until cooked through (170F).

5. 5

   Meanwhile, cook 1 pkg.

6. 6

   (375 g) fettuccine as directed on package.

7. 7

   While pasta is cooking, cook 1 undrained can (19 fl oz/540 mL) diced tomatoes in large saucepan on medium-high heat 5 min.

8. 8

   Add 1/2 lb.

9. 9

   (225 g) asparagus spears, cut into 2-inch lengths; cook 5 min.

10. 10

    or until crisp-tender.

11. 11

    Drain pasta; toss with asparagus mixture.

12. 12

    Place on four serving plates; sprinkle with 1/2 cup Kraft 100% Parmesan Shredded Cheese.

13. 13

    Serve with sliced chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.