- 15 mins
Ingredients
- 1 12 oz pkg baked breaded Italian-style chicken breast cutlets
- 1 pound ziti
- 3 Tbsp unsalted butter
- 2 cloves garlic, chopped
- 3 Tbsp all-purpose flour
- 2 cups milk
- 1 pkg (7 oz) 2 % Italian Cheese Blend
- 1/2 cup shredded parmesan
- 1 can (14 1/2 oz) diced tomatoes with Italian seasoning, drained
- 1 cup jarred marinara
Preparation
Step 1
Heat oven to 425. Place cutlets on a baking sheet. Bake at 425 for 12 minutes, turning once. Remove from oven; cool and cut into bite-size pieces.
Bring large pot of salted water to boil. Add past and cook per directions.
Increase oven temp to broil. Melt butter in a medium saucepan over medium heat. Add garlic; cook 1 minute. Whisk in flour; cook 1 minute. Pour in milk, whisking. Bring to a simmer and cook 3 minutes. Remove from heat and whisk in 1 1/4 cups of the Italian-blend cheese and 1/4 cup of the parmesan.
Stir cheese sauce and tomatoes into pasta. Fold in chicken. Pour into broiler safe dish. Top with marinara and remaining 1/2 cup Italian-blend cheese and 1/4 cup Parmesan. Broil 3 minutes until cheese is lightly browned.