Chicken Parmesan with Pasta
3 c. pasta
10 Ritz crackers, crushed (about ½ c crumbs)
3 Tbsp grated Parmesan
1 tsp dried oregano leaves
1 egg white
1 lb. chicken breasts ( I used 4 tenders and pounded them flat)
2 c tomato-basil (any flavor) spaghetti sauce, divided
1 c shredded mozzarella
Cook pasta. Combine cracker crumbs, Parmesan and oregano in pie plate. Whisk egg white in a second pie plate. Dip chicken in egg, then in crumb mixture.
Spray skillet. On medium heat cook chicken 5 minutes each side. Spoon 1 cup of spaghetti sauce over chicken; top with mozzarella cheese. Cover skillet. Reduce heat to low; simmer 3 minutes until cheese is melted.
Drain pasta. Add remaining sauce. Serve chicken over pasta.
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