Chicken Parmesan with Rotini

• 3 cups whole wheat rotini pasta, uncooked
• 10 Ritz 30% Less Fat Crackers, crushed (about 1/2 cup)
• 3 Tbsp. Kraft 100% Parmesan Light Grated Cheese
• 1 tsp. dried oregano leaves
• 1 egg white
• 4 small boneless skinless chicken breasts (1 lb./450 g)
• 2 cups Classico di Napoli Tomato & Basil Pasta Sauce, divided
• 1 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese

1. Cook pasta in large saucepan as directed on package, omitting salt.
2. Meanwhile, combine cracker crumbs, Parmesan and oregano in pie plate.
3. Lightly beat egg white in separate pie plate.
4. Dip chicken in egg, then in crumb mixture, turning to evenly coat both sides of each breast.
5. Heat large skillet sprayed with cooking spray on medium heat.
6. Add chicken; cook 5 min.
7. on each side or until done (170 degrees F).
8. Spoon 1 cup pasta sauce evenly over chicken; top with mozzarella.
9. Cover; simmer on low heat 3 min.
10. or until sauce is heated through and cheese is melted.
11. Meanwhile, drain pasta; return to pan.
12. Add remaining pasta sauce; toss to coat.
13. Cook on medium heat 2 min.
14. or until heated through, stirring occasionally.
15. Spoon pasta mixture onto serving plates; top with chicken.

whole wheat rotini pasta, fat crackers, cheese, oregano, egg, chicken breasts, pasta sauce, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/chicken-parmesan-rotini-108182.aspx (may not work)