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Chicken Parmesan with Rotini
Chicken Parmesan with Rotini

Chicken Parmesan with Rotini

23 Review(s)
Healthy Living
Cook Minutes 30 Min
Prep : 30 Min
The secret ingredient to this deliciously crunchy and super fast recipe is crumbled crackers.
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 cups whole wheat rotini pasta, uncooked
10 Ritz 30% Less Fat Crackers, crushed (about 1/2 cup)
3 Tbsp. Kraft 100% Parmesan Light Grated Cheese
1 tsp. dried oregano leaves
1 egg white
4 small boneless skinless chicken breasts (1 lb./450 g)
2 cups Classico di Napoli Tomato & Basil Pasta Sauce, divided
1 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese
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How do I make it ?
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Step 1
Cook pasta in large saucepan as directed on package, omitting salt. Meanwhile, combine cracker crumbs, Parmesan and oregano in pie plate. Lightly beat egg white in separate pie plate. Dip chicken in egg, then in crumb mixture, turning to evenly coat both sides of each breast.
Step 2
Heat large skillet sprayed with cooking spray on medium heat. Add chicken; cook 5 min. on each side or until done (170ºF). Spoon 1 cup pasta sauce evenly over chicken; top with mozzarella. Cover; simmer on low heat 3 min. or until sauce is heated through and cheese is melted.
Step 3
Meanwhile, drain pasta; return to pan. Add remaining pasta sauce; toss to coat. Cook on medium heat 2 min. or until heated through, stirring occasionally.
Step 4
Spoon pasta mixture onto serving plates; top with chicken.
Kraft Kitchen Tips!
Makeover - How We Did It
Save 340 calories and 18g of total fat, including 5.5g of saturated fat, per serving by substituting lower-fat Parmesan and mozzarella cheeses for the full-fat cheeses, and by substituting reduced-fat cracker crumbs for the bread crumbs. We also dipped the chicken in beaten egg whites instead of whole eggs, and cooked the chicken in a skillet sprayed with cooking spray instead of in hot oil. Finally, we reduced the amount of cooked pasta per serving from 1-1/2 cups to 1 cup.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 4.5 g
23 %
Cholesterol 80 mg
Sodium 720 mg
30 %
Carbohydrate 57 g
Fibre 8 g
Sugars 9 g
Protein 44 g
Vitamin A
10 %
Vitamin C
10 %
30 %
35 %
4 servings, 1/4 recipe (406 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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