So I’ll let you in on a secret: I’d never eaten Chicken Parmesan before this meal. It’s not like you can get it at an Italian restaurant if you’re lactose-intolerant. But FINALLY I’ve found a way to make it! And it’s delicious.
Let me give you a little bit of background. I love Olive Garden. To me, it means family. My grandmother instilled that into me and we celebrated absolutely everything at Olive Garden together. And my grandmother was the most amazing person I’ve ever met. She loved everyone, even if she’d never met them. She gave money away when she barely had any for herself. She lived with my family and raised me until I was 3 so I wouldn’t have to go to daycare while my parents worked. She was selfless and taught me so much about life. And every time she said ‘goodbye’, she would say, “I love you like a hog loves slop!”
And she LOVED Olive Garden. Every single birthday or Christmas, she would slip an Olive Garden gift card into my present. And some of my fondest memories are of her cooking chicken and angel hair pasta for me. Sadly, she passed away in August and I miss her every single day. So this recipe brought back a lot of memories and just felt like home. I feel certain that you’ll love it as well.
- 4 boneless, skinless chicken breasts (I recommend Purdue)
- 4 tbs. lactose-free butter substitute, melted
- 1 1/2 cups breadcrumbs
- 1 tsp. Oregano
- 1 tsp. Parsley
- 1 tsp. Garlic Powder
- Salt and Pepper to taste
- 1/2 cup Kraft shredded Parmesan cheese (lactose-free!)
- 1 pound angel hair pasta
- 1 jar marinera sauce
- 3/4 cup Kraft shredded Mozzarella cheese (lactose-free!)
- Preheat oven to 400 degrees. Line a baking sheet with either aluminum foil or parchment paper.
- In a bowl, combine breadcrumbs, oregano, parsley, garlic powder, salt, pepper, and Parmesan. Brush butter on both sides of each chicken breast and rub with breadcrumb mixture.
- Place onto breadcrumb sheet and bake for 21 minutes, or until internal temperature reaches 165.
- Meanwhile, cook pasta according to package instructions.
- Once the chicken is done, top with a few spoonfuls of marinara and the mozzarella cheese. Return to the oven until melted, about 5 minutes.
- Serve on top of pasta with optional extra marinara sauce.
** Make sure to check the back of the Kraft package for the words "0 grams of lactose per serving. Most but not all shredded Kraft cheese will say this. ** ** Also check the ingredients on the packaged bread crumbs. Many contain Parmesan cheese or whey. ** ** The cooking time will depend on the thickness of the chicken breasts. Make sure to check the internal temperature - it should be 165 degrees at the thickest part. **