1 Jar (650 ml) Classico di Napoli
Tomato & Basil Pasta Sauce
6 Tbsp. Cracker Barrel Finely Shredded
100% Parmesan Cheese, divided
6 small boneless skinless chicken
breasts (1 1/2 lb./675 g)
330 g spaghetti, uncooked
1-1/2 cups Cracker Barrel Shredded
Mozzarella Cheese
-Heat oven to 375 F.
-Pour sauce into 13x9-inch baking dish
sprayed with cooking spray. Stir in 1/4
cup (4 tbsp.) Parmesan. Add chicken:
turn to evenly coat both sides of each
breast with sauce. Cover.
-Bake 30 min. or until chicken is done
(165 F). Meanwhile cook spaghetti as
directed on package, omitting salt.
-Top chicken with remaining cheeses:
bake, uncovered, 5 min. or until
mozzarella is melted. Drain spaghetti.
Serve toped with chicken and sauce.