Chicken Fingers Parmesan

8 ounces thin spaghetti (spaghettini)

1-1¼ pounds skinless chicken tenders, fresh or frozen

½ cup plain, fine, dry bread crumbs

cup grated parmesan cheese

1 teaspoon dried basil

2 teaspoons olive oil

2 cups smooth-style spaghetti sauce

½ cup already shredded, part-skim mozzarella cheese

Bring 2 ½ quarts of unsalted water to a boil in a covered 4 ½-quart or larger Dutch oven or soup pot. When water reaches a rapid boil, add the pasta and cook 9 minutes.Meanwhile, if the chicken is frozen, run it under hot water so you can remove any packaging. Place the chicken on a microwave-safe plate, and microwave 3 minutes, uncovered, on high, to begin defrosting. Meanwhile, combine the bread crumbs, parmesan and basil in a large zipper-top plastic bag. Set aside.Heat the olive oil over medium heat in an extra-deep, 12-inch nonstick skillet that has a lid. Place the chicken in the bag with the bread crumbs, seal, and shake the bag to coat the chicken well (press the chicken pieces into the crumb mixture if necessary to get it to stick), then place the chicken pieces into the hot oil. Raise heat to medium-high, and cook until the chicken is cooked through, 4 to 5 minutes, turning to lightly brown on all sides.Remove any chicken strips from the skillet that you want to keep plain before adding sauce. Add sauce to the skillet directly over the chicken strips. Reduce heat to low, and sprinkle mozzarella evenly over contents of skillet. Cover and continue to simmer until the cheese melts, 1 to 2 minutes.Drain the spaghetti, and place some on each serving plate. Top with the chicken and sauce, and serve.Serves four.@Recipe nutrition:Nutrition values per serving: 528 calories (23 percent from fat), 13 g fat (4 g saturated), 60 g carbohydrates, 5 g fiber, 39 g protein, 76 mg cholesterol, 876 mg sodium.