Chicken Fingers Parmesan

8 ounces thin spaghetti (spaghettini)
1 pound to 1 1/4 pounds skinless chicken tenders, fresh or frozen
1/2 cup plain, fine, dry breadcrumbs
1/3 cup grated Parmesan cheese
1 teaspoon dried basil
2 teaspoons olive oil
2 cups smooth-style spaghetti sauce
1/2 cup already-shredded, part-skim mozzarella cheese

Bring 2 1/2 quarts of unsalted water to a boil in a covered 4 1/2-quart or larger Dutch oven or soup pot. When water reaches a rapid boil, add pasta and cook 9 minutes.

Meanwhile, if chicken is frozen, run it under hot water so you can remove any packaging. Place chicken on a microwave-safe plate and microwave 3 minutes, uncovered, on high, to begin defrosting. Meanwhile, combine breadcrumbs, Parmesan, and basil in a large zipper-top plastic bag. Set aside.

Heat olive oil over medium heat in an extra-deep, 12-inch, nonstick skillet that has a lid. Place chicken in bag with breadcrumbs, seal, and shake bag to coat chicken well, (press chicken pieces into crumb mixture if necessary to get it to stick), then place chicken pieces into hot oil. Raise heat to medium-high, and cook until chicken is cooked through, 4 to 5 minutes, turning to lightly brown on all sides. Remove any chicken strips from skillet that you want to keep plain before adding sauce.

Add sauce to skillet directly over chicken strips. Reduce heat to low, and sprinkle mozzarella evenly over contents of skillet. Cover and continue to simmer until cheese melts, 1 to 2 minutes.

Drain spaghetti and place some on each serving plate. Top with chicken and sauce, and serve.

Chicken Fingers Parmesan

Approximate Values Per Serving: 528 calories (23% from fat), 13 g fat (4 g saturated), 76 mg cholesterol, 39 g protein, 60 g carbohydrates, 5 g dietary fiber, 876 mg sodium

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