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Categories:Viewed: 19 - Published at: 3 years ago
Ingredients
- 3 cups whole wheat rotini pasta
- 10 RITZ Reduced Fat Crackers, crushed (about 1/2 cup crumbs)
- 3 Tbsp. KRAFT Grated Parmesan Cheese
- 1 tsp. dried oregano leaves
- 1 egg white
- 4 small boneless skinless chicken breasts (1 lb.)
- 2 cups CLASSICO Tomato and Basil Pasta Sauce, divided
- 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese
Method
- Cook pasta in large saucepan as directed on package.
- Meanwhile, combine cracker crumbs, Parmesan cheese and oregano in pie plate.
- Lightly beat egg white in separate pie plate.
- Dip chicken in egg white, then roll in crumb mixture until evenly coated.
- Set aside.
- Spray large nonstick skillet with cooking spray.
- Heat on medium heat.
- Add chicken; cook 5 min.
- on each side or until cooked through (165 degrees F).
- Spoon 1 cup of the pasta sauce over chicken; top with mozzarella cheese.
- Cover skillet with lid.
- Reduce heat to low; simmer 3 min.
- or until sauce is hot and cheese is melted.
- Meanwhile, drain pasta; return to pan.
- Add remaining 1 cup pasta sauce; toss to coat.
- Cook on medium heat 2 min.
- or until heated through, stirring occasionally.
- Spoon onto serving plates; top with the chicken.
