Chicken Parmesan with Rotini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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From . whole wheat rotini, RITZ Reduced Fat Crackers, Parmesan Cheese, dried oregano leaves, egg white, chicken breast, spaghetti sauce, shredded reduced fat mozzarella cheese cvt Ingredients:
56 g (1 cup dry) whole wheat rotini (88031) to make 3 cups cooked (unclear on this) |
30 g (10 ritz reduced fat) crackers, crushed |
3 tbsp. parmesan cheese |
1 tsp. dried oregano |
1 egg white |
12 ounces boneless chicken, cooked per recipe, net from 1 lb fresh, about 4 small skinless halves |
2 cups tomato basil pasta sauce, divided |
1 cup (shredded part skim) mozzarella cheese |
Directions:
1. 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.
2. SPRAY large nonstick skillet with cooking spray. Heat on medium heat. Add chicken; cook 5 min. on each side or until cooked through (165 F). Spoon 1 cup of the spaghetti 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.
3. MEANWHILE, drain pasta; return to pan. Add remaining 1 cup spaghetti sauce; toss to coat. Cook on medium heat 2 min. or until heated through, stirring occasionally. Spoon onto serving plates; top with the chicken.
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