Combine Parmigiano Reggiano, bread crumbs and salt In a shallow bowl; mix well. Place eggs in another shallow bowl; mix well. Dip the chicken into the egg mixture, letting excess drip off. Coat the chicken with the bread crumb mixture.
Place chicken on a wire rack on a baking sheet. Bake for 35 to 40 minutes or until a thermometer inserted into the thickest part of the chicken reads 165° F.
Meanwhile, cook pasta according to package directions.
Cook Fresh Express® Baby Spinach in batches in a large skillet coated with cooking spray for one to two minutes or until wilted. Add garlic and marinara sauce; bring to a simmer, then reduce to low heat. When pasta is ready, drain and then add to the marinara sauce. Keep warm.
Portion four servings of pasta into pasta bowls; top each with a chicken breast.
Keywords Back to School, Blends, Chicken, Entertaining, Entrees, Fall, Italian, Kid-Friendly, Quick & Easy, Soy Free, Spinach, Winter