2 frozen breaded chicken breasts, cooked
2 tbsp Kosher salt for pasta water
5 oz. spaghetti noodles (we used whole wheat thin spaghetti)
1 pkg Le Sauce White Wine Lemon Garlic Gourmet Finishing Sauce
½ cup tomatoes, chopped
1 tablespoon balsamic glaze
¼ cup fresh grated parmesan cheese
Chopped parsley or basil for garnish
Bake chicken breasts according to package instructions.
Bring a large pot of water to a boil, add Kosher salt.
Cook pasta to al dente according to package directions. Reserve ½ cup of pasta water before draining.
In a small bowl, combine chopped tomatoes and balsamic glaze, set aside.
Top baked chicken with the fresh grated parmesan cheese.
Place under the broiler just until melted, about 1-2 minutes.
While pasta is cooking, heat the White Wine Lemon Garlic sauce in a medium skillet over low heat.
Reserve about 1-2 tablespoons of the sauce before adding pasta.
Add drained pasta and toss to coat in the sauce, add pasta water as needed.
Divide onto 2 serving plates or bowls.
Top each serving with a chicken breast.
Drizzle the reserved White Wine Lemon Garlic sauce over the chicken, and top with balsamic tomatoes. Garnish with fresh chopped parsley or basil.