Bombolina Baked Chicken

By zeenieme

Ingredients

• l pound rigatoni pasta
• 3 cups peeled and diced fresh tomatoes
• 1 cup sliced mushrooms
• 2 teaspoons 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 Tablespoon cooking oil
• 6 boneless chicken breast halves
• 2 cups Newman's Own Tomato Basil Bombolina Pasta Saucer
• 1/2 cup grated Parmesan cheese for garnish

Details

Servings 4

Preparation

Step 1

Preheat oven to 350 degrees. Butter a 13x9 ovenproof dish.

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 manufacture's directions. Drain the pasta in a colander. Toss it in the bowl with the tomatoes, mushrooms, garlic, parsley, pepper and salt. Add 1 1/2 cups of the mozzarella cheese. Place in prepared baking dish and set aside.

Heat the oil over 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. Top with the remaining 1/2 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.