2 pounds chicken breast, boneless, skinless, butterflied in half
2 cups marinara sauce
1 tablespoon tomato paste
1 cup water
2 teaspoons corn starch
1 cup plain or herb breadcrumbs
5 eggs, whisked
2 cups penne pasta
3/4 cup parmesan powdered
1½ cups mozzarella
½ bunch fresh basil, finely chopped
1 teaspoon dry oregano
1 teaspoon salt
Pepper to taste
Combine penne and corn starch in a bowl. Mix well so that corn starch lightly coats pasta.
In a six-quart slow cooker, combine marinara, water, tomato paste, and oregano. Mix well, being sure the tomato paste is fully incorporated. Add pasta to the mixture; stir.
Season chicken with salt and pepper; set aside.
Beat eggs together. Place them in a bowl or dish large enough to fit the chicken.
In a separate bowl (of a similar size), mix bread crumbs and Parmesan.
Begin breading chicken by dipping into the eggs, then into breadcrumb mixture. Press the breadcrumbs into the meat. Tap off any excess. Lay chicken over pasta in slow cooker.
Top with mozzarella. Cook on high for 2 hours.
Partially open lid and allow to rest for 5-10 minutes before serving.