Preheat the oven to 350 degrees F. Pound chicken breasts to even thinness with a meat mallet. Place flour, salt, and pepper into a shallow dish. Place eggs and water into a separate shallow dish. Place bread crumbs and parmesan cheese into a 3rd shallow dish. Dip chicken into flour then eggs then into bread crumb mixture pressing gently. Place the coated chicken onto a baking rack placed over a baking sheet that has been sprayed with cooking spray. Bake for 23-25 minutes or until chicken is cooked through.

Cook the rigatoni according to package directions. Drain and set aside. Place olive oil into a large dutch oven over medium heat. When hot, sauté onion and bell pepper until softened, about 5 minutes. Stir in garlic for 1 minute then add pasta sauce, reserving 1 cup for later. Reduce heat to low and stir in cooked pasta. Pour into a 9x13 inch baking dish that’s been sprayed with cooking spray. Sprinkle with cheese and bake for 20-25 minutes or until hot and bubbly. Cut chicken into strips and place over dish. Drizzle with reserved pasta sauce and serve. Spread butter over warm toasted bread and sprinkle lightly with garlic salt. Cut into triangles if desired. Serve with each dish.