Chicken Parmesan with Rotini

Source:  Kraft magazine

3 c. rotini pasta
10 Ritz crackers, crushed
3 T. parmesan cheese
1 t. oregano
1 egg white
4 chicken breasts
2 c. spaghetti sauce, divided
1 c. mozzarella cheese

Cook pasta in large saucepan.  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.
In skillet, add chicken, cook 5 minutes on each side, until cooked through.  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 is hot and cheese is melted.
Drain pasta, return to pan.  Add remaining 1 cup spaghetti sauce, toss to coat.  Cook on medium heat 2 minutes until heated through, stirring occasionally.  Spoon onto serving plates; top with the chicken.