Chicken Parmesan with Whole Wheat Rotini

3 cups whole wheat rotini pasta
12 Reduced Fat Cracker,s crushed
3 tbsp Kraft 100% Grated Parmesan Cheese
1 tsp. dried oregano leaves
1 egg white
4 small boneless skinless chicken breast halves (1 lb)
2.5 cups tomato-basil spaghetti sauce, divided
1 cup Part Skim Shredded Mozzarella Cheese

Cook pasta in large saucepan as directed on package. Meanwhile, combine cracker crumbs, Parmesan cheese, and oregano in pie plate. Lightly beat egg white in separate pie plate. Dip chicken in egg white, then roll in crumb mixture until evenly coated. Set aside.

Spray large nonstick skillet with cooking spray. Heat on medium heat. Add chicken; cook 5 minutes on each side or until cooked through (165 degrees). Spoon 1 cup of the spaghetti sauce over chicken; top with mozzarella cheese. Cover skillet with lid. Reduce heat to low; simmer 3 minutes or until sauce os hot and cheese is melted.

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 plates and top with the chicken.

Number of Servings: 4

Recipe submitted by SparkPeople user CUBFANGIRL1.