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I made this the other night and it was SOOO good. If you're bored with chicken this is a great way to prepare a simple chicken breast.

Crispy Parmigiano-Crusted Chicken on Summer Lemon Pasta serves 4

4 chicken breast cutlets
3 T EVOO, divided
3 egg whites, lightly beaten
1-1/2 cups grated or shredded Parmigiano Reggiano cheese, divided
salt and pepper to taste
1lb. spaghetti (I used Barilla Plus to add more protein)
2 bunches of scallions, thinly sliced
2-3 cloves of garlic, grated
1 cup Italian parsley, chopped
zest and juice of 1 lemon
1-9oz. box (or can) quartered artichoke hearts, defrosted or drained
1 bunch baby spinach

Cook the pasta in salted water. Reserve approx. 1 cup of starchy pasta water.
Place a large skillet over medium heat with about 2T EVOO in it. Set up one dish with egg whites in it and another with about a cup of the cheese in it. Season the chicken with s&p then dip them first in the egg white and then in the grated cheese. Cook them in the hot pan until golden brown and cooked through. When finished reserve them to a plate while you cook the veggies.
In a large skillet set to medium-high heat add approx. 1T EVOO. Toss the scallions, garlic and parsley into the pan and cook until tender, about 1 minute. Add the lemon zest and juice, artichoke hearts, remaining grated cheese and your starchy pasta water. Season with salt and pepper and cook for about 1 minute to heat everything through.
Toss drained pasta with veggies in the pan to heat up a bit before serving. Just before you're ready to serve toss spinach into the pan and it will wilt a little from the heat, no need to cook it through.
Serve sliced chicken over pasta/veggie mix.