Found this great looking recipe from food.com.
Reference Link:
Low Calorie Parmesan Chicken With Tomato Cream Sauce:

“low calorie version of a nomally high calorie dish(but tastes so good your tastebuds won’t believe the calorie count!)
I usually make a double batch of the sauce and freeze it, then the next time I make this I only have the chicken and pasta to prepare.Great recipe, even my finicky husband and child will eat this!”

Ready In:

45mins

Ingredients:

21

• tomato cream sauce
  

• 1
  
  teaspoon olive oil
  
• 3
  
  garlic cloves, minced
  
• 2
  
  (14 ounce) cans crushed tomatoes
  
• 1
  
  teaspoon dried basil
  
• 1
  
  teaspoon dried oregano
  
• 1
  
  teaspoon dried parsley
  
• ¹⁄₄
  
  teaspoon sugar
  
• ¹⁄₄
  
  teaspoon salt
  
• 1
  
  cup 1% low-fat milk
  
• 1
  
  tablespoon all-purpose flour
  
• 2
  
  tablespoons grated parmesan cheese
  

• parmesan chicken
  

• ¹⁄₄
  
  cup 1% low-fat milk
  
• 1
  
  tablespoon Dijon mustard
  
• ¹⁄₂
  
  cup fine dry breadcrumb
  
• 2
  
  tablespoons parmesan cheese
  
• ¹⁄₂
  
  teaspoon dried Italian seasoning
  
• ¹⁄₄
  
  teaspoon garlic powder
  
• ¹⁄₈
  
  teaspoon pepper
  
• 6
  
  skinless boneless skinless chicken breasts
  
• 
  
  vegetable oil cooking spray
  
• 8
  
  ounces linguine or 8 ounces spaghetti
  

directions

• For Tomato Cream sauce:

• Heat oil in a non-stick saucepan over medium heat until hot.
• Add garlic, saute until tender.(do not brown! it makes the garlic bitter).
• Add cans of tomato and next 5 ingredients.
• Bring mixture to a boil.
• Reduce heat and simmer uncovered,20 minutes stirring occasionally.
• Combine milk and flour in a small bowl, stirring well with a whisk.
• Gradually add milk mixture to tomato sauce, stirring constantly.
• Cook, stirring constantly for 5 minutes until slightly thickened; stir in cheese.
• Set lid on pot and keep warm on low.

• For Parmesan chicken:

• Preheat oven to 350 degrees.
• Combine milk and mustard,stirring with a whisk.
• Combine breadcrumbs and next 4 ingredients in a bowl.
• Dip chicken in milk mixture, then dredge in breadcrumb mixture.
• Lightly mist a baking sheet with cooking spray and place chicken on it.
• Bake for 15 minutes then flip chicken and bake for another 15 on other side.
• *With 10 minutes left for chicken to be done start cooking pasta.
• Place 1 cup pasta on each plate top with chicken breast.
• Ladle some tomato cream sauce over pasta and chicken.
• Sprinkle with a little extra Parmesan cheese.
• serve:).

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1. I made this it was good and I do have extremely picky eaters and they loved it! I will make this again with a few slight alterations. (more seasoning) abut other than that great recipe even for kids and picky eaters!

2. Great recipe as-is and easy to make!

3. This was soooo good!!! My husband doesnt care for parmesan cheese so I substitued shredded Asiago (not to much different but a bit stronger in flavor) i also used 1/2 skim milk and 1/2 fat free half and half sooo good, thanks loved it!!!,

5. Great recipe, especially delicious sauce that I will use often. Thanks for sharing.

see 5 more reviews

Jeannie notes.. Above is curated for evaluation and recommendation from food.com

Continue to Read full article:
Low Calorie Parmesan Chicken With Tomato Cream Sauce

reco low-cal