1 lb. boneless, skinless chicken breast, cut in strips
1/2 c. Italian Bread Crumbs
3 t. Butter, melted
1 (14 oz.) can of diced tomatoes in sauce
1/2 c. Shredded mozzarella
1/2 c. Prepared pesto8 oz. rigatoni, cooked according to package directions
Preheat oven to 400 degrees.
Dip chicken strips in melted butter and roll in bread crumbs. Place strips in an oven proof casserole.
Bake 35 minutes. Top with half of the tomatoes and the cheese. Bake for another 10 minutes until brown and bubbly.
Add the remaining tomatoes and pesto to hot pasta. Stir to combine.