Breaded chicken nuggets topped on a bed of angel-hair pasta baked in cups with garlic tomato sauce with mozzarella and parmesan cheeses.
Chicken Parmesan Pasta Cups
- Total Fat34 g
- Cholesterol140 mg
- Sodium1400 mg
- Total Carbohydrate47 g
- Protein37 g
- Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
1 32-ounce bag of Chicken Nuggets
1/2 box angel hair pasta, cooked
2 cup prepared garlic tomato sauce, divided
2 cup shredded mozzarella cheese, divided
1/2 cup shredded parmesan cheese
- Prepare nuggets according to microwave instructions, set aside.
- Preheat oven to 350°F. Combine the pasta, 1 cup tomato sauce, eggs and 1 cup mozzarella cheese in a mixing bowl and divide the pasta into a well-oiled muffin tin (12-hole). You may not use all the pasta in the first cooking round; cover and refrigerate until the next cook.
- Place the pasta into the oven and cook for 20 minutes. Remove from the oven and place the nuggets on top of each of the pasta cups. Divide tomato reserved sauce over the top of the nuggets and finish with the reserved mozzarella cheese and parmesan. Place back into the oven for an additional 10 minutes or until the pasta is set like a cup and the cheese is melty and golden brown.