Baked Parmesan Chicken on Garlic-Tomato Spaghetti with a Spinach and Spring Mix Salad

I love chicken, and this dish is one of my favorites. It's my version of baked parmesan chicken, and it is super simple. I served it with some garlic-tomato spaghetti and a mixed greens salad.

The ingredients:

1 package of boneless skinless chicken breasts
About 1 cup of light olive oil mayo
About 1/2 cup grated parmesan
1 teaspoonful Italian herbs
3 cloves of garlic
1/2 of an onion
1 can diced tomatoes
1 small can tomato sauce
Olive oil
Spaghetti
Mixed greens--I used a baby spinach and spring mix
Feta cheese
My simple homemade vinaigrette--you can find the recipe for the vinaigrette here.

First things first: preheat your oven to 450, then mix up your mayo, parmesan, and Italian Herbs. Put your chicken on a foil-lined baking sheet, and cover them with the parmesan mixture. Then pop them in the oven on the center rack and bake for about 20 minutes, or until your chicken is cooked through.

While your chicken is baking, cook your spaghetti to package directions. Then dice up your onion and garlic. Saute the garlic in a little bit of olive oil on medium-high heat for about a minute.

Then add your onions and cook for another 5 minute, stirring frequently so the onions don't burn.

Drain your can of diced tomatoes and mix them in with your garlic and onions. Cook this for about 3 minutes.

Pour in your can of tomato sauce, then cover the pan and let the sauce simmer on low until your chicken is done cooking.

Once the chicken is is almost done, I like turning on the broiler and let it cook for a minute or two to get a good crust on the outside. This is why I love foil--easy cleanup!

Add your pasta to the sauce and mix everything up.

Mix up the greens, feta, and vinaigrette. Then just plate and serve!

And there you have it: an easy, delicious meal that took less than 30 minutes to fix.  Enjoy!