Chicken Parmesan with Rotini

• 3 cups whole wheat rotini pasta, uncooked
• 10 RITZ Reduced Fat Crackers, crushed (about 1/2 cup)
• 3 Tbsp. KRAFT Grated Parmesan Cheese
• 1 tsp. dried oregano leaves
• 1 egg white
• 4 small boneless skinless chicken breasts (1 lb.)
• 2 cups CLASSICO Tomato and Basil Pasta Sauce, divided
• 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese

1. Cook pasta in large saucepan as directed on package.
2. Meanwhile, mix next 3 ingredients 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. Cook in large nonstick skillet sprayed with cooking spray on medium heat 5 min.
6. on each side or until done (165 degrees F).
7. Top with 1 cup pasta sauce and mozarella; cover.
8. Simmer on low heat 3 min.
9. or until sauce is heated through and cheese is melted.
10. Meanwhile, drain pasta; return to pan.
11. Stir in remaining pasta sauce; cook on medium heat 2 min.
12. or until heated through, stirring occasionally.
13. Spoon pasta onto plates; top with chicken.

whole wheat rotini pasta, fat crackers, parmesan cheese, oregano, egg, chicken breasts, tomato, milk

Taken from www.kraftrecipes.com/recipes/chicken-parmesan-rotini-106974.aspx (may not work)