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Chicken Parmesan with Rotini 

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prep time
10 min
total time
30 min
makes
4 servings, 1/4 recipe (406 g) each

Ingredients:

  • 3 cups whole wheat rotini pasta
  • 10  Ritz 30% Less Fat Crackers, crushed (about 1/2 cup crumbs)
  • 3  Tbsp. Kraft 100% Parmesan Light Grated Cheese
  • 1 tsp. dried oregano leaves
  • 1  egg white
  • 4 small boneless skinless chicken breasts (1 lb./450 g)
  • 2 cups tomato-basil pasta sauce, divided
  • 1 cup Kraft Part Skim Mozzarella Shredded Cheese

  • 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 (170ºF). 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.

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