Ingredients
1
jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
1
cup water
1/2
lb uncooked bow-tie (farfalle) pasta
1
package (14 oz) chicken breast tenders, cut in 1-inch pieces
1/4
teaspoon crushed red pepper flakes
1/4
teaspoon salt
1
cup shredded mozzarella cheese (4 oz)
3/4
cup grated Parmesan cheese
1
tablespoon butter
1/2
cup Progresso™ Panko Italian style crispy bread crumbs
1/4
cup thinly sliced fresh basil leaves
Preparation
Heat oven to 425°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In large bowl, mix pasta sauce and water; stir in pasta. Pour into baking dish.
Rub chicken tenders with pepper flakes and salt. Place chicken in single layer on top of pasta mixture in baking dish. Top with mozzarella cheese and 1/2 cup of the Parmesan cheese. Cover tightly with foil. Bake 40 to 45 minutes or until pasta is tender and most of sauce is absorbed. Remove foil; let stand 5 minutes.
Meanwhile, melt butter in 8-inch skillet over medium heat. Add bread crumbs; stir to coat in butter. Cook 1 to 3 minutes, stirring frequently, until toasted. Pour mixture into medium bowl; stir in remaining 1/4 cup Parmesan cheese. Sprinkle over baked pasta. Top with basil.
