This chicken parmesan is served with multigrain or whole-grain spaghetti. This hearty pasta adds a nutty flavor to this main dish. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 425 degrees F. Line a 15x10x1-inch baking sheet with foil; lightly coat foil with cooking spray. Set aside. In a shallow dish, combine egg, water and garlic. In another shallow dish, combine crushed bran flakes, Parmesan cheese and Italian seasoning.

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  • Dip chicken in the egg mixture, allowing excess to drip off, then dip chicken in cereal mixture, turning to coat evenly. Place chicken in a single layer in the prepared baking sheet. Coat tops of chicken with cooking spray. Bake until chicken is no longer pink (170 degrees F), 15 to 20 minutes.

  • Meanwhile, cook spaghetti according to package directions; drain and keep warm. Coat a medium saucepan with cooking spray, preheat over medium heat. Add eggplant; cook about 5 minutes or until tender, stirring occasionally. Add pasta sauce; heat through. Stir in spinach and tomatoes.

  • Divide spaghetti among four serving plates. Top with sauce mixture and chicken. If desired, garnish with basil.

Nutrition Facts

336 calories; 3.5 g total fat; 70 mg cholesterol; 532 mg sodium. 37.7 g carbohydrates; 37.8 g protein; Full Nutrition