Chicken Pasta Parmesan (21 servings)

4 lbs. spaghetti pasta, dry

6 pounds breaded chicken breast fillets

80 oz. meatless spaghetti sauce

11 ounces mozzarella cheese, shredded
8 oz. fresh Italian parsley

Preheat oven to 375°F for conventional oven or 350°F for convection oven.

Cook spaghetti until al dente.

Heat spaghetti sauce iover medium heat.

Place baking pan liner on a–12 inch by 20 inch by 2 inch baking pans.

Place frozen chicken fillets on pans.

Bake uncovered for 10 to 12 minutes or until internal temperature reaches 165°F

Drain spaghetti in colander

Set aside 4 cups of sauce and toss spaghetti pasta with the rest of the spaghetti sauce.

Place 1 cup of spaghetti and sauce mixture in 16 ounce microwave safe bowl.

Place one chicken fillet on top of spaghetti and sauce.

Scoop 2 Tablespoons spaghetti sauce on top of chicken.

Sprinkle 2 Tablespoons cheese on top of spaghetti sauce.

Chop parsley.

Sprinkle 1 teaspoon parsley on top of dish.

To serve, cover and keep in a warm place OR let cool and freeze.

Serve one–16 ounce individual serving.