Chicken Parmesan Rigatoni Bake
Ingredients:
4 large boneless skinless chicken breasts
1⁄2 cup all-purpose flour
1 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
2 large eggs
1⁄2 cup Italian bread crumbs
1⁄2 cup Japanese panko bread crumbs
1⁄2 cup grated Parmesan cheese
1 pound rigatoni
2 tablespoons extra-virgin olive oil
1 cup finely chopped white onion
1⁄2 cup diced red bell pepper
2 cloves garlic, minced
1 26-ounce jar pasta sauce
1 1⁄2 cups shredded mozzarella cheese
Method:
1. Preheat the oven to 350°F and spray a baking rack placed over a 9×13-inch baking dish with nonstick cooking spray.
2. Pound the chicken breasts to an even 1⁄2 inch thickness with a meat mallet or rolling pin.
3. Add the flour, salt, and pepper to a shallow dish and mix to combine. Add the eggs and 2 tablespoons of water to a separate shallow dish and whisk to combine. Add the bread crumbs and Parmesan cheese to a third shallow dish. Dip the chicken into the flour, then the eggs, then into the bread crumb mixture, pressing gently. Place the coated chicken on the prepared baking rack. Bake for 23 to 25 minutes, until chicken is cooked through.
4. Cook the rigatoni according to the package directions. Drain and run under cold water to stop the cooking.
5. Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onion and bell pepper and cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the pasta sauce, reduce the heat to low, add the cooked pasta, stir to combine, and pour into the prepared baking dish.
6. Top with the cheese and bake for 20 to 25 minutes, until hot and bubbly. Cut the chicken into strips, place over pasta, and serve.
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