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1
Bring a large pot of water to a boil.
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2
Add the salt.
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3
Add the pasta and cook until al dente.
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4
While the pasta is cooking, pound the chicken breasts between 2 pieces of plastic wrap with the flat side of a meat mallet.
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5
Season the chicken with salt and pepper.
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6
In a shallow dish, whisk together the egg whites and salt and pepper.
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7
Add a splash of water if the mixture is too thick.
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8
Place bread crumbs in a shallow dish.
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9
Dip the chicken first in the egg white and then in the bread crumbs.
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10
Let the chicken rest on a rack for 5 minutes.
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11
Preheat oven to 375 degrees F.
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12
In a large skillet, heat the olive oil over medium heat.
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13
Add the chicken and cook, turning once, until lightly golden, about 3 to 4 minutes per side (to reduce the calories even further, bake the chicken at 350 degrees F for 10 to 12 minutes instead of sauteing the chicken in oil).
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14
Place a thin coating of tomato sauce in the bottom of a 9-by-13-inch baking dish.
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15
Lay the chicken over sauce.
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16
Cover the chicken with more sauce, sprinkle with cheese and bake until cheese is bubbly and golden brown, about 5 to 10 minutes.
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17
Pour remaining sauce over pasta.
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18
Taste and adjust seasonings.
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19
Serve immediately.
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20
Combine olive oil and garlic in a large saute pan and turn heat to medium.
-
21
Cook until garlic is fragrant but not brown.
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22
Stir in tomatoes and salt and pepper to taste.
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23
Reduce heat to medium low and simmer until sauce has thickened slightly, stirring occasionally, 10 to 15 minutes.
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24
Taste and adjust seasonings.
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25
Add basil and simmer for 1 minute more.
