SERVES 4
TOTAL TIME: 35 minutes
Almost any of your favorite pizza toppings (crumbled sausage, peppers and onions, or mushrooms) can be substituted for the pepperoni. Our two favorite brands of jarred pasta sauce are Victoria Marinara Sauce and Bertolli Tomato and Basil Sauce.
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3 |
cups tomato sauce |
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4 |
(6- to 8-ounce) boneless, skinless chicken breasts, trimmed and pounded if necessary |
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Salt and pepper |
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2 |
ounces Parmesan cheese, grated (1 cup) |
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4 |
ounces mozzarella cheese, shredded (1 cup) |
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2 |
ounces sliced pepperoni |
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½ |
pound spaghetti or penne |
1. Adjust oven rack to middle position and heat oven to 450 degrees. Spread tomato sauce into 13 by 9-inch baking dish. Pat chicken dry with paper towels and season with salt and pepper. Spread Parmesan in shallow dish, then coat chicken completely with Parmesan, pressing gently to adhere. Lay chicken on top of tomato sauce. Bake for 15 minutes.
2. Sprinkle mozzarella and pepperoni over chicken. Increase oven temperature to 475 degrees and continue to bake until cheese melts and chicken registers 160 degrees, about 5 minutes longer.
3. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Stir in some of sauce and toss to combine. Add reserved cooking water as needed to adjust consistency and season with salt and pepper to taste. Serve chicken and remaining sauce over pasta.