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    Bombolina Baked Chicken


    Source of Recipe


    Paul Newman


    Recipe Introduction


    Serves six


    List of Ingredients


    • 1 lb rigatoni pasta
    • 3 cups peeled and diced fresh tomatoes
    • 1 cup sliced mushrooms
    • 2 tsp chopped garlic
    • 1/2 cup chopped parsley
    • salt and pepper to taste
    • 2 cups shredded mozzarella (1 1/2 cups for pasta 1/2 cup for chicken)
    • 1 tbsp olive oil
    • 6 boneless chicken breast halves
    • 2 cups Bombolina Pasta Sauce (Newman's Own makes one)
    • 1/2 cup grated Parmesan cheese (to sprinkle on top last)


    Instructions


    1. Preheat the oven to 350
    2. Butter a 13 X 9 ovenproof dish
    3. Bring a large pot of salted water to a boil. Add the pasta and bring the water back to a boil. Stir the pasta a few times so it does not clump or stick together. Boil according to the manufacturer's directions.
    4. Drain the pasta in a colander.
    5. Toss it in the bowl with the tomatoes, mushrooms, garlic, parsley and salt and pepper to taste.
    6. Add 1 1/2 cups mozzarella cheese.
    7. Place in the prepared baking dish and set aside.
    8. Heat the olive oil over high heat in a skillet large enough to hold the chicken in one layer.
    9. Brown the breasts on both sides in the hot oil.
    10. Place the chicken on top on the rigatoni in the baking dish.
    11. Pour the pasta sauce over the breasts
    12. Top with the remaining 1/2 cup of mozzarella cheese.
    13. Cover the baking dish with foil and bake for 35 mintues.
    14. Place a portion of the pasta on each plate, place one breast on top and scoop some of the pasta sacue over the top of it. Sprinkle with Parmesan cheese.
 

 

 

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