Ingredients
- 3 cups of your favorite spaghetti sauce
- 1 cup shredded Parmesan cheese
- 4 boneless skinless chicken breasts (about 6 ounces each)
- 1 cup shredded Mozzarella
- 2 ounces sliced pepperoni
- 8 ounces spaghetti
Instructions
- Chicken: Heat the oven to 450 degress. Spread tomato sauce into a 9×13 baking dish. Spread Parmesan in a shallow dish. Trim chicken pat dry with paper towels, season with salt and pepper, and coat with Parmesan. Lay chicken on top of tomato sauce. Bake for 15 minutes.
- Chicken: Sprinkle Mozzarella and pepperoni over the chicken. Increase oven temperature to 475 and continue to bake until cheese melts, about 5 minutes.
- Spaghetti: Meanwhile, bring 4 quarts of water to boil in a large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain and return to pot.
- Spoon some sauce from the baking dish into the pasta and toss to combine. Add reserved cooking water as needed. Serve with chicken and remaining sauce.
Notes
I found that I only needed about 1/4 cup of the crumbly Kraft Parmesan to coat the chicken. I could also only fit about 1 tablespoon of Mozzarella and a few slices of pepperoni on top of each chicken breast as well. The nutrition facts below reflect my slight cut backs on the cheeses and the pepperoni.
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