- 4 fully-cooked breaded chicken cutlets
- 1 (24 ounce) jar Bertolli® Vidalia Onion with Roasted Garlic Sauce
- 1/2 cup shredded mozzarella cheese (optional)
- 8 ounces pasta, cooked and drained
- Preheat oven to 375 degrees F.
- Arrange chicken in 9×13 inch baking dish. Pour sauce over chicken, then sprinkle with cheese. Bake 15 minutes or until heated through. Serve over hot bow ties.