Bombolina Chicken & Rigatoni - Newman's Own recipe

By á-46

Ingredients

• 1 lb. rigatoni pasta
• 1 10 oz. package fresh mushrooms, sliced 1/8" thick
• 2 tsp. chopped garlic
• 3 tbsp. olive oil
• 6 boneless chicken breasts (approx. 1 3/4 lb.), seasoned to taste
• 1 24 oz. jar Newman's Own® Tomato & Basil Bombolina pasta sauce
• 2 cups shredded mozzarella cheese
• ¼ cup fresh parsley or basil, finely chopped
• ½ cup grated Parmesan cheese for garnish

Details

Servings 6

Preparation

Step 1

•Cook pasta according to package directions. Drain and place in large mixing bowl.


•Add 1 tbsp. olive oil to large heavy skillet. Sauté mushrooms and garlic over medium heat until lightly browned. Add to pasta.


•Add 2 tbsp. oil to skillet and sauté chicken breasts on both sides over medium heat until thoroughly cooked and golden brown. Check for doneness. Cool slightly and cut into ½" strips. Add to pasta.


•Add jar of pasta sauce, shredded mozzarella, and fresh herbs. Mix thoroughly.


•Place all ingredients in 13" x 9" x 2" lightly greased baking pan and cover with foil. Bake at 350° until heated throughout, approx. 20 minutes. Garnish with Parmesan cheese. Serve immediately.