Rose Mary Mogan


The title is not what you may think. I didn't have enough space to add all of the veggies in the title, so I shortened it & used the initials,for Peppers,Mushrooms & Spinach.This all in one meal isn't hard but a bit time consuming but well worth your efforts. It is a cross between Chicken Parmesan & something in between. I created it out of my desire to add green veggies with the pasta, in one way or another. The results were a healthier version of chicken by baking instead of frying, & then adding a lot of sauteed veggies with two types of cheeses. My husband devoured every bite.Hope you like


★★★★★ 4 votes

6-8 depending on appetite
25 Min
55 Min


  • 12 medium
    pieces boneless skinless chicken breasts
  • 2 large
    eggs, room temperature
  • 3 Tbsp
  • 1 1/2 c
    panko bread crumbs
  • 1 c
    french fried onions, crushed
  • 1 Tbsp
    each garlic & onion powder
  • 1 Tbsp
    each paprika & lemon pepper(no salt added)
  • 2 tsp
    mrs dash, table blend
  • 1 lb
    mostaccioli, angel hair pasta or your favorite cooked according to directions
  • 2 jar(s)
    good quality chunky marinara sauce
  • 20 oz
    frozen leaf spinach, thawed & drained
  • 1 large
    red bell pepper, cut in 1 1/2 inch pieces
  • 8 oz
    fresh sliced mushrooms
  • 2 Tbsp
    extra virgin olive oil
  • 2 Tbsp
  • 2 tsp
    italian seasoning or oregano
  • 3 c
    shredded mozzarella cheese
  • 1 c
    grated parmesan cheese
  • 2 bunch
    green onions, chopped
  • 4-5 clove
    garlic, minced



  1. PREHEAT OVEN TO 425 DEGREES F. Combine eggs in a small bowl with water, and beat together till blended. Prepare a long baking dish by adding a baking rack if you have one, & spray with non stick cooking spray. Set aside till needed.
  2. Combine in a gallon size zip lock bag the panko, crushed onion rings,with the garlic & onion powder, mrs dash, paprika & lemon pepper, shake and mix together till thourgly mixed. Pour a generous amount onto a large platter till needed. If there is some left afterwards, you can freeze to use later, & you have not contaminated the bag with the raw chicken.
  3. Now dip chicken breast strips into the egg wash, allowing excess to drip from chicken then place on platter of panko mixture, pressing down to coat each side, then place on prepared baking rack. Repeat till all the pieces are done. Then place in preheated 425 degree F. oven and bake for 20 to 25 minutes. Remove from oven and set aside till needed. REDUCE OVEN TEMPERATURE to 350 degrees F.
  4. Cook pasta according to directions, rinse and set aside till needed. Heat Pasta Sauce till heated thru, then set aside till needed.
  5. Add olive oil and butter to a large skillet heat over medium heat, then add the sliced mushrooms, chopped onions, and red bell peppers, saute till almost crisp tender then add the drained leaf spinach, stir to mix, add the italian seasoning, & minced garlic stir to blend together and continue to cook till almost done but retains a bright green color. Remove from heat
  6. Prepare a 9X13X2 inch baking dish with nonstick cooking spray. Ladle a few spoons of marinara sauce over bottom to cover bottom of dish. Now place baked chicken pieces in sauce. Cocer with more sauce, sprinkle with parmesan cheese & shredded mozzarella.Now cover with sauteed Spinach mixture, sprinkle spinach with parmesan cheese, and some of the mozzarella. Then top with remaining pasta sauce, cover with remaining parmesan cheese and mozzarella. Then place dish in preheated 350 degree F. oven, and bake for 25 minutes till heated thru and cheese is melted on top.
  7. Serve with a big garden salad and garlic Bread. Note you can bake your chicken a day earlier & refrigerate to save some time on the day you make this dish, or Bake extra one day and then freeze till you are ready to make the dish. It is worth the time and effort, and your family will love you for this great tasting dish.

Printable Recipe Card


Course/Dish: Chicken, Pasta
Main Ingredient: Chicken
Regional Style: Italian

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