A comforting Italian-American dish featuring tender baked chicken breasts served over rigatoni pasta tossed in marinara sauce and topped with melted mozzarella cheese.
Ingredients: 4 boneless, skinless chicken breasts. Salt and pepper to taste. 1 cup Italian breadcrumbs. 1/2 cup grated Parmesan cheese. 2 eggs, beaten. 1 cup marinara sauce. 1 pound rigatoni pasta. 1 cup shredded mozzarella cheese. Fresh basil leaves for garnish.
Instructions: Warm the oven up to 190C 375F. Add salt and pepper to the chicken breasts. Grate Parmesan cheese and Italian breadcrumbs together in a shallow dish. Put a little bit of beaten egg on each chicken breast and then cover it with the breadcrumb mixture. Put chicken breasts on a baking sheet that has parchment paper on it. Put it in the oven and bake for 25 to 30 minutes, or until the chicken is fully cooked. While the chicken is baking, follow the directions on the package to cook the rigatoni. Remove the water and set it aside. Put marinara sauce in a big pan and heat it over medium-low heat. Toss the cooked rigatoni with the marinara sauce in the pan after you add it. Place the pasta in a baking dish. On top of the pasta, put chicken breasts that have been baked. Add mozzarella cheese shreds to the chicken and pasta. Add 10 more minutes of baking time or until the cheese melts and bubbles. Before serving, sprinkle with fresh basil leaves.
Prep Time: 20 minutes
Cook Time: 40 minutes
Grangeville Christian Reformed Church













