Chicken Fingers Parmesan

*Double for a large family

8 oz thin spaghetti
1 lb skinless chicken tenders
1/2 cup plain fine, dry breadcrumbs
1/3 cup already-grated Parmesan cheese
1 tsp dried basil
2 tsp olive oil
2 cups smooth-style spaghetti sauce
1/2 cup already-shredded part-skim mozzarella cheese

Cook thin spaghetti for 9 minutes.
Meanwhile, combine the breadcrumbs, Parmesan and basil in a large zipper-top plastic bag.
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 crumbs, seal it and shake the bag to coat the pieces well (press the chicken pieces into the crumb mixture if necessary to get it to stick), then place the chicken pieces in the hot oil.  Raise the heat to medium-high and cook until the chicken is cooked through, 4 to 5 minutes, turning to lightly brown on all sides. Discard any remaining crumb mixture.
Remove any strips from the skillet that you want to keep plain before adding the sauce.  Add the sauce to the skillet directly over the chicken strips.  Reduce the heat to low and sprinkle the mozzarella evenly over the contents of the 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 4.