4 Boneless Skinless Chicken breast halves, cubed
1 lb. Spaghetti Noodles
1/4 Cup Italian Breadcrumbs
1 8 oz. Package Four Cheese Italian Blend, shredded
1/4 Cup Grated Romano
1/4 Cup Grated Parmesan
2 Tbs Extra Virgin Olive Oil
1 14 oz. Jar of Pasta Sauce
Cook pasta according to directions in salted water, but take out at least 2 minutes under al dente and set aside.
Preheat the oven to 375 degrees
Saute cubed chicken in olive oil until cooked through and no longer pink (season with salt and pepper). Add the breadcrumbs to absorb olive oil and to adhere to chicken.
Toss the cooked pasta in the pasta sauce and add both the Romano and Parmesan cheeses. Add the chicken and combine well.
Place the pasta mixture into a 9 x 13 baking dish, top with the 8 oz. of 4 cheese Italian blend and bake for 15 minutes on 375 or until cheese is bubbly.
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