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Bombolina Baked Chicken Over Rigatoni




Source of Recipe


Newman's Own


List of Ingredients




1 lb. rigatoni pasta
3 cups peeled and diced fresh tomatoes
1 cup sliced mushrooms
2 tsp chopped garlic
¼ cup chopped parsley
salt and pepper to taste
2 cups shredded mozzarella (1 ½ cups for pasta, ½ cup for chicken)
1 Tbsp cooking oil
6 boneless chicken breast halves
2 cups Newman’s Own Bombolina pasta sauce
6 Tbsps butter
½ cup grated Parmesan cheese for garnish


Recipe



Preheat the oven to 350F. Butter a 13 x 9 inch ovenproof dish.

Bring a large pot of salted water to a boil over high heat. Ad the pasta and bring the water to a boil. Stir the pasta a few times so it does not clump or stick together. Boil according to the manufacturer’s directions but begin tasting the pasta several minutes before the suggested cooking time has elapsed. It should be tender but offer just a little resistance to your teeth.

Drain the pasta in a colander. Toss it in the bowl with the tomatoes, mushrooms, garlic, parsley, pepper and salt. Add 1 ½ cups of the mozzarella cheese. Place in prepared baking dish and set aside.

Heat the oil high heat in a skillet large enough to hold the chicken in one layer. Brown the breasts on both sides in the hot oil.

Place the chicken on top of the rigatoni in the baking dish. Pour the pasta sauce over the breasts and dot with the butter. Top with the remaining ½ cup of mozzarella cheese. Cover the baking dish with foil and bake for 35 minutes.

To serve, place a portion of the pasta on each plate. Put a chicken breast on top and scoop some of the pasta sauce on top of it. Sprinkle with the Parmesan cheese.

Serves 6