3 c. whole wheat rotini pasta
10 Ritz crackers, crushed
3 T. Parmesan cheese
1 t. dried oregano leaves
1 egg white
4 small boneless skinless chicken breast halves (1 lb)
2 c. tomato-basil spaghetti sauce, divided (I used traditional spaghetti sauce)
1 c. shredded mozzarella cheese
1. Cook pasta in large saucepan as directed on package. Meanwhile, combine cracker crumbs, Parmesan cheese and oregano in a dish or bowl. Lightly beat egg white in a separate dish or bowl. Dip chicken in egg white, then roll in crumb mixture until evenly coated. Set aside.
2. Spray nonstick skillet with cooking spray. Heat on medium heat. Add chicken; cook 5 minutes on each side or until cooked through. Spoon 1 cup spaghetti sauce over chicken; top with mozzarella cheese. Cover skillet with lid. Reduce heat to low; simmer 3 minutes or until sauce is hot and cheese is melted.
3. Meanwhile, drain pasta; return to pan. Add remaining 1 cup spaghetti sauce; toss to coat. Cook on medium heat 2 minutes or until heated through, stirring occasionally. Spoon onto serving plated; top with chicken.