1 pound rigatoni pasta
2 cups shredded mozzarella (1-½ cups for pasta, ½ cup for chicken)
1 Tbsp cooking oil
6 boneless chicken breast halves
2 cups Newman's Own® Vodka Pasta Sauce
½ cup grated parmesan cheese for garnish
Preheat the oven to 350°. Butter a 13 x 9- inch ovenproof dish.
Bring a large pot of salted water to boil over high heat. Add the pasta and cook according to package directions. Drain the pasta in a colander. Toss it in the bowl with 1-1/2 cups of 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 breast 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 ½ 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.