This supper was great! It used the bare minimum ingredients and I had them all on hand already. It would be great to make after you have made pizza so you can use the leftover ingredients in your fridge. It was also very fast to make and we will be making this again for sure.
The only adjustments I made was that I added some seasoning to the chicken before I cooked it.
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 degrees. 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 *I added some dry Italian seasoning, Parsley, Paprika and basil* 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.
No comments:
Post a Comment