PAUL NEWMAN ITALIAN BAKED CHICKEN

l lb. rigatoni pasta
3 cups peeled and diced fresh tomatoes
l cup sliced mushrooms
2 tsp. chopped garlic
l/2 cup chopped parsley
s&p to taste
2 cups shredded mozzarella (l-l/2 cups for pasta, l/2 cup for chicken)
l tbsps. cooking oil
6 bonel3ss chicken breast halves
2 cups Newman’s own tomato basil pasta sauce
l/2 cup grated parmesan
Heat oven 350. Butter a l3x9″ dish. Bring large pot of water to boil. Add pasta and cook as directed. Drain. Toss it in bowl with the tomatoes, mushrooms, garlic, parsley, pepper and salt. Add l-l/2 cups of mozzarella. Place in prepared baking dish and set aside. Heat oil over high heat in large skillet. Brown chicken on both sides in hot oil. Place hcicken on top of the rigatoni in baking dish. Pour pasta sauce over breasts. Top with remaining l/2 cup mozzarella. Cover baking dish with foil and bake for 35 mins. Sprinkle with parmesan and serve.
Serves 6 Bon Appetit Dec. 2001