Chicken Parmesan With Scallop Tomatoes - cooking recipe

Ingredients

4 oz. dried fettuccine, cooked and drained
4 skinless boneless chicken breast halves
1/2 c. milk
1/3 c. Italian seasoned bread crumbs
1 Tbsp. olive oil
1 (14.5 oz.) can diced tomatoes with roast garlic
1 (6 oz.) can tomato paste
1/4 c. grated Parmesan cheese
fresh basil

Preparation

Cook pasta as package directs; drain. Dip chicken in milk; coat with crumbs. Cook chicken in hot oil in large skillet over medium heat 10 minutes or until no longer pink, turning once. Remove chicken; keep warm.