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
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.
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