CHICKEN PARM FINGERS W/NOODLES AND ZOODLES

INGREDIENTS

• 2 1/2 lbs of boneless skinless chicken breasts

• 1 cup Panko breadcrumbs (Italian Style)

• 1 cup grated parmesan cheese

• 3/4 cup Mayonnaise

• 3/4 cup Italian dressing

• 1 lb spaghetti noodles

• 12 ounce bag frozen zucchini spirals

• 1 jar spaghetti sauce

• 1 seedless cucumber (peeled)

• 1/2 cup cherry tomatoes (cut in half)

• 1/4 cup red onion (diced)

• Balsamic Vinaigrette

INSTRUCTIONS

1. Pre-heat oven to 350 degrees

2. Mix the Mayonnaise and Italian dressing into bowl (Kids can do this)

3. In separate bowl, mix breadcrumbs and Parmesan cheese (Kids can do this)

4. On a cutting board, slice chicken breasts into finger shapes

5. Using pastry brush, spread the Mayo mixture on each chicken finger. Dip into breadcrumb mixture (Kids can do this)

6. Place on a cookie sheet on a baking rack, if you have one

7. Place cookie sheet in oven and bake for 30 minutes

8. Cook spaghetti noodles in boiling water, according to package directions

9. Cook frozen veggie spiral in microwave, according to package directions

10. In a small pot, heat the spaghetti sauce

11. Place drained noodles and zucchini in a bowl and pour warm sauce on top, stirring to combine

12. In a separate bowl, combine chopped cucumbers, tomatoes and red onion and top with Balsamic Vinaigrette as small salad (Kids can do this)

13. Enjoy!