In a shallow dish, add eggs and water, whisk thoroughly to blend. In another shallow dish, place the bread crumbs. Working one at a time, dip each chicken breast piece into the egg mixture until covered, then roll in the breadcrumbs until completely coated. Have a plate or tray handy to place the breasts on until all are coated with breadcrumbs.

On the stove, heat the oil in a large skillet or dutch oven. Fry the breaded chicken breasts until just done, about 4 minutes on each side. Remove from skillet and set aside.

In the same skillet, heat the Pasta Sauce, Garlic and Seasoning to boiling. Add the uncooked pasta, cover and reduce heat to simmer for 20-25 minutes, or until the pasta is tender.

Add the chicken breasts back into the pan, spooning sauce over the top. Heat on medium-low. Sprinkle cheese evenly over each chicken breast piece and recover for 5 minutes or until the cheese is melted and the chicken is heated thru.