Cook 1 8oz pkg rigatoni pasta as pkg directs. Drain.
Put into a 9x13 pan and top with 1 ½ c. mozzarella cheese.
Cut 1 ½ lbs chicken tenders into bite size pieces.
Combine ⅓ c. flour, 1 t. Minced onion, and 2 T. seasoned pepper or lemon pepper.
Sprinkle flour mixture over chicken pieces and coat well.
Brown in a large skillet. Add:
2 cans Hunts traditional spaghetti sauce
1 can chicken broth
about 1 ½ c. water
1 t. Oregano leaves
1 t. Sugar
Simmer for 20 minutes. Pour sauce over rigatoni.
Sprinkle more mozzarella on top (at least 2 cups)
Bake at 350* for 15 minutes
No comments:
Post a Comment