Chicken Spaghetti

Chicken Spaghetti

Chunks of chicken are simmered in tomato sauce until tender and tossed with chewy, twirly spaghetti noodles in this classic family recipe I’ve been eating my entire life.

The sauce has onion, garlic, lots of Italian seasoning and two types of peppers in it – green bell and fire roasted red peppers because I love lots of peppers in my chicken sauce. They’re so delicious together – the peppers are kind of sweet against the acidic backdrop of the tomatoes and add a ton of flavor that plays well with chicken.

This is just the kind of dish you want to curl up with in the middle of a snow storm. Or make for a Sunday supper when the entire family has time to eat together. It’s also easy enough for a weeknight meal.

Italian Chicken Spaghetti

Chicken Spaghetti

Rating: 51

Prep Time: 25 minutes

Cook Time: 45 minutes

Yield: 4 - 6 servings

Chicken Spaghetti

Chunks of chicken are simmered in tomato sauce until tender and tossed with chewy, twirly spaghetti noodles in this classic family recipe I've been eating my entire life.

INGREDIENTS:

olive oil, for sauteeing
1 large yellow onion, diced
1 large green bell pepper, diced
1 (jarred) fire-roasted red pepper, diced
4 cloves garlic, minced
coarse salt and fresh black pepper
2 teaspoons Italian seasoning, divided
1 + 1/4 pound boneless, skinless chicken, cut into 1-inch pieces
1 can (6 ounces) tomato paste
1 can (28 ounces) crushed tomatoes
1 bay leaf
12 ounces spaghetti (like whole-grain Barila)
fresh grated Parmesan, for serving

INSTRUCTIONS:

  1. In a large Dutch oven or saucepan heat 2 - 3 tablespoons oil over medium heat. Add the onion, peppers and garlic. Season with salt, pepper and about 1 teaspoon of the Italian seasoning. Cook, stirring often until they start to soften about 10 minutes.
  2. Season the chicken well with salt and pepper and add to the pan with the vegetables. Add the remaining teaspoon Italian seasoning and cook, stirring often until the chicken is white on all sides.
  3. Push the chicken and vegetables to the sides of the pan and add the tomato paste to the center. Let it cook for a minute in the center before mixing the vegetables and chicken into it.
  4. Add the crushed tomatoes, bay leaf and season again with more salt - about a teaspoon and black pepper - about 1/4 teaspoon. Mix in 1/2 cup water. Bring to a simmer.
  5. Maintain a simmer for about 35 - 45 minutes, stirring often. Taste and season the sauce, if needed, halfway through. If it seems too thick mix a little more water into it. If it's highly acidic mix a teaspoon of sugar into it. Remove and discard the bay leaf before serving.
  6. Cook the pasta in plenty of salted, boiling water to al dente according to package directions. Drain and mix with sauce just to coat. Serve topped with more sauce and lots of Parmesan cheese.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/chicken-spaghetti/

Lemon Ricotta Chicken Parmesan

Lemon Ricotta Chicken Parmesan

A combination of panko and seasoned bread crumbs form the crunchy coating on chicken cutlets that are pan-fried  and topped with lemony ricotta and mozzarella cheese. They then bake until the ricotta reaches a molten hot state and the mozzarella melts and gets some wonderful caramelized spots on it.

Rather than the traditional tomato sauce chicken parmesan is served with, the very same one I’m bored with, this has a lemon sauce that you can add a little white wine to. . . or not. It’s perfectly delicious all on its own flavored with a little garlic, a little parmesan cheese, chicken broth and fresh-squeezed lemon juice.

Bright, fresh flavors that make old-fashioned chicken parmesan new again. Chicken parmesan reinvented.

You’re welcome.

Lemon Ricotta Chicken Parmesan

Rating: 51

Prep Time: 30 minutes

Cook Time: 25 minutes

Yield: 4 - 5 servings

Lemon Ricotta Chicken Parmesan

Crunchy chicken cutlets topped with lemony ricotta and mozzarella cheee served over with linguine with lemon sauce.

INGREDIENTS:

2 eggs
1/2 cup panko crumbs (Japanese bread crumbs)
1 cup seasoned bread crumbs
vegetable oil, for pan-frying the chicken
1 + 1/4 pounds chicken cutlets
salt and fresh black pepper
1 + 1/2 cups ricotta cheese
1 teaspoon fresh grated lemon zest (just the yellow part not the white pith)
1 teaspoon fresh grated parsley
8 ounces mozzarella cheese, thinly sliced
Sauce:
3 cloves garlic, minced
2 tablespoons butter
2 tablespoons flour
1 can (14 ounce) chicken broth
1/4 cup white wine, optional
1/3 cup fresh grated Parmesan cheese, plus more for serving
1/4 cup fresh squeezed lemon juice
12 ounces linguine (I like whole-grain Barila)

INSTRUCTIONS:

    Make the chicken:
  1. Set up a dredging station: beat the eggs with a tablespoon of water in a wide, shallow bowl. On a large dish mix the panko and seasoned bread crumbs together.
  2. In a large deep-sided saute pan or skillet (big enough to pan-fry half the chicken at once) pour in enough oil to generously cover the bottom (about 1/8-inch) and heat over medium heat.
  3. Season both sides of the chicken cutlets with salt and pepper and working one at a time, using tongs, dip them in the egg, allow excess to drip off then coat them with the bread crumbs, patting them on with your hands.
  4. Cook 2 - 3 minutes until golden brown then turn over and repeat. You don't have to cook them all the way through you just want to cook until crispy. Remove to paper towels to drain. Add more oil to the pan as needed and cook in batches.
  5. Preheat oven to 375 degrees F. Grease a large roasting pan or baking sheet with sides lightly with oil. Place the cooked chicken on it an inch apart.
  6. In a small bowl mix the ricotta with the lemon and parsley. Spoon it over the chicken and spread across the top edge to edge. Top with mozzarella. Bake about 25 minutes or until cheese is melted with some brown spots.
  7. Meanwhile make the sauce and cook the spaghetti:
  8. In a medium saucepan melt the butter over low heat, add the garlic and saute 1 - 2 minutes. Whisk in the flour and continue cooking 2 - 3 minutes, stirring often. Slowly whisk in the chicken broth then the wine, if using.
  9. Turn heat up to medium-high and bring to a simmer. Maintain simmer for 3 minutes, stirring often. Whisk in the Parmesan and continue cooking 2 minutes. Remove from heat and whisk in the lemon juice, about 1/2 teaspoon of salt and 1/8 teaspoon black pepper.
  10. Meanwhile cook the pasta in plenty of salted water according to package directions. Reserve 1/4 cup of the cooking water before draining.
  11. Drain the pasta and add it to the sauce with the reserved cooking water. Set the pan over low heat. Gently stir to coat the pasta with the sauce, continue for 2 minutes or so then remove from heat.
  12. To serve: top the pasta with a chicken cutlet and lots of fresh grated Parmesan.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/lemon-ricotta-chicken-parmesan/

Cranberry, Apple & Walnut Chicken Salad

Cranberry Apple Walnut Chicken Salad

A chunky chicken salad packed with chewy dried cranberries, fresh tart apples, crunchy walnuts and the subtle bite of red onion. It’s held together with mayonnaise and a touch of mustard seasoned with sweet dill, salt and pepper. It is the best chicken salad I ever made. Or ate.

The success or failure of any chicken salad, in my eyes, depends completely on the quality of the chicken you use. I used a leftover, roasted, organic chicken that was so tender and juicy it melted in my mouth. You know that saying it melted like butter? This was that chicken. A rotisserie chicken will work well too. Just don’t use dried up, tough, tasteless chicken. Save that for the soup pot. … 

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Baked Poppy Seed Chicken

Baked Poppy Seed Chicken

Baked bites of tender chicken and chewy egg noodles in a creamy poppy seed sauce with a buttery bread crumb topping. Pure, unadulterated comfort food.

This is the perfect vehicle for using leftover or rotisserie chicken – I’ve included instructions for cooking the chicken too in case you don’t have any on hand.

The sauce is the center of attention. It’s lush and creamy with milk, sour cream, Parmesan cheese and oodles of poppy seeds. They can’t be avoided so don’t even try feeding this to a picky poppy seed hater. If there’s such a thing. What’s there to hate?

It may almost seem like you have too much sauce but it will thicken as it bakes and the poppy seeds will soak some of it up. If you have trouble finding poppy seeds look for the Bob’s Red Mill Brand, I’ve found them to be the most reasonably priced and you can store them in your refrigerator in a glass jar for a long time.

The poppy seeds add a ton of texture and when there’s this many in the mix, flavor too. I’m not exactly sure how to describe the flavor. Some say it’s kind of nutty but I don’t find them all that nutty. . . their flavor is subtle. . . and indescribable. I’m at a loss for words. . .

Guess you’ll just have to make this to see what I’m talking about.

Poppy Seed Chicken

Baked Poppy Seed Chicken

Rating: 51

Prep Time: 25 minutes

Cook Time: 25 minutes

Yield: 4 - 5 servings

Baked Poppy Seed Chicken

Baked bites of chicken and egg noodles in a creamy poppy seed sauce with a buttery bread crumb topping. Pure, unadulterated comfort food.

INGREDIENTS:

1 + 1/4 pounds boneless, skinless chicken breast or about 3 cups cooked chicken, cut in bite-size pieces
coarse salt and fresh black pepper
1 - 2 tablespoons olive oil
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
1 teaspoon dijon or yellow mustard
1/3 cup grated parmesan cheese
1 + 1/2 cups sour cream
1 tablespoon fresh chopped parsley
1/4 cup poppy seeds (I like Bob's Red Mill )
8 ounces egg noodles
Topping:
2 tablespoons seasoned bread crumbs
1 tablespoon butter, cut into small pieces

INSTRUCTIONS:

  1. If starting with cooked chicken skip this step and go right to step 2! Cut the chicken into large bite-sized pieces and season well with salt and pepper. Heat enough oil to generously cover the bottom of a large skillet over medium heat. Add the chicken and cook, turning to brown on all sides. Remove from heat and allow to cool.
  2. In a medium saucepan melt the butter over medium-low heat, whisk in the flour and cook 3 minutes, stirring often. Slowly whisk in the milk and mustard. Turn heat up and bring to a simmer, cook 3 - 4 minutes, stirring often.
  3. Turn off the heat, whisk in the parmesan and let it cool slightly.
  4. Meanwhile cook the egg noodles in plenty of salted water to al dente. Preheat the oven to 400 degrees F and grease a 9 x 13 or similar sized casserole with butter.
  5. Add the sour cream to a small bowl and whisk in a few tablespoons of the warm sauce, one at a time to temper it. Whisk the sour cream into the sauce, then stir in the parsley, poppy seeds, 1 teaspoon coarse salt and about 1/4 teaspoon black pepper.
  6. Once the noodles are cooked, drain and add them back to the saucepan with the chicken and the sauce. Mix well and pour into the buttered casserole dish.
  7. Sprinkle the bread crumbs over top then dot with the butter. Bake for 25 minutes. Let sit 5 minutes before serving.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/baked-poppy-seed-chicken/

Creamy Artichoke, Spinach and Chicken Soup

Creamy Artichoke, Spinach and Chicken Soup

A rich and creamy soup with artichokes, spinach, chicken and pasta inspired by the famous warm artichoke spinach dip that everyone loves.

Pureed artichokes make it thick and creamy without using any real cream and in turn permeate every single bite with their rich flavor. To turn it into a more filling main dish I added tender pieces of chicken and chewy bites of pasta along with fresh baby spinach, roasted red peppers, Parmesan cheese and Italian seasonings.

In case you didn’t know by now I absolutely adore soup. Not only to eat but I love cooking it too. The way the house fills with enticing aromas, the chopping and dicing, tasting and seasoning, the stirring of the pot. Some day I hope I can take any dish and turn it into a soup.

Right now, I’m having a slight major problem.

Well, really, it’s my cameras problem. He – she? It. Hates soup. It gets itself all twisted up in a tizzy and can’t take a good picture to save its life when a bowl of soup is in sight. That’s a total issue when you’re livelihood depends on your pictures.

These don’t relay how truly appetizing and delicious this actually is. The real in-your-face soup looks way better than this. I promise. I maybe should have checked the pictures first – before devouring the soup. . .Sometimes I’m just not that smart of a food blogger and hunger overrules. Especially when it comes to soup.

I get into a tizzy myself when I’m around it because all I want to do is eat it. Immediately. Without delay.

I have zero willpower.

Artichoke Spinach and Chicken Soup

Creamy Artichoke, Spinach and Chicken Soup

Rating: 51

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: 4 servings

Creamy Artichoke, Spinach and Chicken Soup

A rich and creamy soup with artichokes, spinach, chicken and pasta inspired by the famous warm artichoke spinach dip that everyone loves.

INGREDIENTS:

2 tablespoons olive oil
1 medium yellow onion, diced
5 cloves garlic, minced
1/2 jarred roasted red pepper, diced
coarse salt and fresh black pepper
1 teaspoon Italian seasoning, crushed between fingers
1 pound boneless, skinless chicken breasts, cut in bite-sized pieces
16 ounces frozen artichoke hearts, thawed
2 cans (14 ounce) chicken broth
1 tablespoon fresh chopped parsley
1/4 teaspoon red pepper flakes, optional
1/4 cup grated Parmesan cheese, plus more for serving
4 cups fresh baby spinach, stems removed
6 ounces tubettini pasta or other small pasta

INSTRUCTIONS:

  1. Heat the oil in a large soup pot or heavy duty saucepan over medium heat and add the onion, garlic, red peppers, season with salt and pepper and Italian seasoning. Cook, stirring often until tender about ten minutes.
  2. Turn the heat up to medium and add the chicken, season well with salt and pepper, cook turning to brown on all sides.
  3. Meanwhile puree the artichokes with about 1/2 cup of water (or more if needed) in a blender or food processor until mostly smooth. Add to the pot with the broth, parsley and red pepper flakes.
  4. Bring to a simmer and cook 25 minutes. Taste halfway through and season with salt and pepper as needed.
  5. After about 25 minutes stir in the Parmesan and spinach. Cook 5 - 10 more minutes.
  6. Meanwhile cook the pasta separately. Drain and toss with a pat of butter or a drizzle of oil to prevent sticking.
  7. To serve - add a few spoons of pasta to a bowl and spoon the soup over it, garnish with Parmesan.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/creamy-artichoke-spinach-and-chicken-soup/

Slow Cooker Cheddar Buffalo Chicken Sandwiches with Ranch Dressing

Slow-Cooker Cheddar Buffalo Chicken

Chicken breasts slow-cooked in hot wing sauce with a homemade buttermilk ranch dressing to combat the fiery heat. You can pile the fork-tender, shredded chicken on toasted rolls or use it to make tacos, burritos, enchiladas, salads or anything your creative little heart can dream up.

If you have 5 minutes you can make this! That’s all it takes to get your crockpot going with this super easy 5-ingredient sauce that is made with an entire bottle of lip-numbing hot wing sauce, a touch of yellow mustard, chicken broth or water and to finish a couple pats of butter and a little cheddar cheese.

Perfect for serving on a game night or after a long, hard day of Christmas shopping. Or cookie-baking. When you’re just about to go into sugar shock after all the raw cookie dough sampling and need to get some protein into your body. ASAP.

Not that I know anything about that. . .

Slow Cooker Shredded Buffalo Chicken

Slow Cooker Cheddar Buffalo Chicken Sandwiches with Ranch Dressing

Rating: 51

Prep Time: 20 minutes

Yield: 6 - 8 servings

Slow Cooker Cheddar Buffalo Chicken Sandwiches with Ranch Dressing

Chicken breasts slow-cooked in cheddar hot wing sauce with a homemade buttermilk ranch dressing to combat the fiery heat. If you have 5 minutes you can make this! That's all it takes to get your crockpot going with this super easy sauce.

INGREDIENTS:

1 + 1/2 cups (12 ounces) hot wing sauce (I like this one )
1/4 cup chicken broth or water
1 tablespoon yellow mustard
1 + 1/2 - 2 pounds boneless, skinless chicken breasts
coarse salt and fresh black pepper
2 tablespoons butter
1 cup shredded sharp cheddar cheese, plus more if you like it extra cheesy
Ranch Dressing:
1/4 cup mayonnaise
1/2 cup buttermilk
1 small clove garlic, minced
1 teaspoon white vinegar
1 tablespoon fresh parsley, chopped
1/2 teaspoon dried or fresh dill
sea salt and fresh black pepper
To Serve:
rolls
pickles
celery sticks

INSTRUCTIONS:

  1. Mix the hot wing sauce, broth and mustard together in the crockpot. Cut the chicken breasts in half and season well with salt and pepper. Add them to the crockpot and turn to coat them with the sauce.
  2. Cook on high 4 - 5 hours or low 7 - 8. You can stir them and rearrange them in the pot halfway through.
  3. Remove the chicken to a cutting board and shred it with two forks or let cool until you can handle it and shred it with your hands.
  4. Stir the butter and cheese into the sauce then add the chicken and mix well. Let cook another 15 minutes or so until the butter and cheese is completely melted.
  5. To make the ranch dressing whisk the mayonnaise and buttermilk together in a small bowl then whisk in the garlic, vinegar, parsley and dill. Season to taste with salt and pepper.
  6. Serve on toasted rolls drizzled with ranch dressing and pickles with celery sticks on the side. Can also be used for sliders, burritos, tacos, enchiladas, salads and whatever else you can dream up!

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/slow-cooker-cheddar-buffalo-chicken-sandwiches-with-ranch-dressing/

Cheddar Buffalo Chicken Sandwiches

Cream Cheese Chicken Enchilada Stuffed Peppers

Stuffed Cream Cheese Chicken Enchilada Peppers

Tex-mex meets a classic and becomes fast friends in these baked bell peppers stuffed with my favorite enchiladas. Filled with chicken, rice, corn, spinach and cheddar cheese in a spicy cream cheese and green chile sauce. Stuffed peppers will never be the same.

These are nothing like the stuffed peppers I was raised on! Those are now obsolete. They just can’t hold a candle to the cheesy comforts found right here. In case all that cheese is too much for you to handle there’s corn and spinach too! Plus there’s the pepper itself. Vegetables. You know, to help balance out the richness.

Chicken Enchilada Peppers

The real secret is in the sauce. Without it all you have is a flavorless pile of chicken, rice, corn and spinach. The sauce is made of chicken broth, Ro-tel green chiles and tomatoes, cream cheese and sour cream. The green chiles are pretty mild. If you wanted something spicier you can add red pepper flakes or a chipotle pepper.

One of the nice things about this recipe is you can use leftover chicken or rotiserie chicken and if you happen to have leftover Chinese rice kicking around in your refrigerator like I often do you can use that too. White or brown. Otherwise you can start the rice first and prepare the other ingredients as it cooks.

Chicken Enchilada Stuffed Peppers

Cream Cheese Chicken Enchilada Stuffed Peppers

Rating: 51

Prep Time: 30 minutes

Cook Time: 40 minutes

Yield: 4 servings

Cream Cheese Chicken Enchilada Stuffed Peppers

Tex-mex meets a classic and becomes fast friends in these baked bell peppers stuffed with my favorite enchiladas. Filled with chicken, rice, corn, spinach and cheddar cheese in a spicy cream cheese and green chile sauce.

INGREDIENTS:

olive oil, for sauteing
1 pound boneless, skinless chicken breasts, cut in bite-sized pieces (or 2 + 1/2 - 3 cups cooked)
coarse salt and fresh black pepper
1 cup corn
1 cup cooked brown or white rice
1 packed cup finely chopped fresh spinach
2 heaping cups sharp cheddar cheese, shredded
4 - 5 bell peppers
Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 (14 ounce) can chicken broth
1 (11 ounce) can Ro-tel diced green chiles and tomatoes
4 ounces cream cheese
1/2 cup sour cream, plus more for serving

INSTRUCTIONS:

  1. Add a tablespoon olive oil to a large skillet over medium heat. Season the chicken with salt and pepper then cook, turning to brown on all sides.
  2. Once the chicken is cooked through remove to a large bowl and mix with the rice, corn, spinach and 1 + 1/2 cups of the cheese.
  3. In a medium saucepan melt the butter over medium-low heat, stir in the flour and cook 2 - 3 minutes, stirring often. Whisk in the chicken broth and bring to a simmer 3 more minutes, stirring often.
  4. Turn heat down to low and mix in the Ro-tel. Add the cream cheese and sour cream to a medium bowl with a ladle of the hot broth. Work it together with a spoon then add another ladle of broth. Stir it together then add it to the sauce. (This is to prevent curdling.) Whisk until it is completely combined. Remove from heat and allow to cool to lukewarm.
  5. Preheat oven to 400 degrees F. Grease a large roasting pan.
  6. Wash the peppers and cut off the tops. Remove the seeds and the white centers. Place in the roasting pan.
  7. Season the sauce to taste with salt and pepper. Mix about 1 cup of the sauce into the chicken mixture to start, adding more if needed, you want it to be well coated but not swimming in it.
  8. Spoon the stuffing into the peppers. Top with the remaining cheese. Spoon or slowly pour the remaining sauce into the bottom of the pan.
  9. Bake 35 - 40 minutes until peppers are tender. If the tops start to brown too much cover with aluminum foil.
  10. Let sit 5 minutes before serving. To serve spoon sauce onto a plate or dish then top with a pepper and a dollop of sour cream, if desired.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/cream-cheese-chicken-enchilada-stuffed-peppers/

Chicken Cream Cheese Enchilada Stuffed Peppers

Baked Chicken Pizzaiola

Baked Chicken Pizzaiola

Baked chicken cutlets covered in parmesan bread crumbs and topped with pepperoni and mozzarella cheese. If pizza and chicken Parmesan fell in love and had a baby together this is what it would look like. A delicious fusion of the two classics.

It’s served with spaghetti and a quick, homemade sauce that is a cinch to throw together. To save time you can skip the homemade sauce and use your favorite jarred. Doing that easily turns it into a 30-minute meal. A meal you can make in a hurry but with such an impressive outcome everyone will think you slaved over the stove all day.

I love that.

Baked Pizzaiola Chicken

The pepperoni adds a spicy punch that kicks up the flavor a notch or two. That’s where the ‘pizza’ in the ‘pizzaiola’ comes in. Combined with the mozzarella and the tomato sauce your taste buds think you’re eating pizza, with the chicken acting as a stand-in for the crust.

If you’re craving pizza, this might not do the trick but if you’re looking to change-up your traditional chicken Parmesan routine or just need a quick dinner idea, then this is your answer.

It works like a charm.

Pepporoni Pizzaiola Chicken

Baked Chicken Pizzaiola

Rating: 51

Prep Time: 20 minutes

Cook Time: 40 minutes

Yield: 6 servings

Baked Chicken Pizzaiola

Baked chicken cutlets covered in Parmesan bread crumbs and topped with pepperoni and mozzarella cheese, served with spaghetti and an easy tomato sauce.

INGREDIENTS:

Sauce {substitute 1 jar (24 ounce) premade sauce to save time}:
2 tablespoons olive oil
1 medium-ish yellow onion, diced
1/2 bell pepper, diced
4 cloves garlic, minced
1 + 1/2 teaspoons Italian seasoning, crushed between fingertips
coarse salt and fresh black pepper
1 can (28 ounces) crushed tomatoes
Chicken:
1/3 cup grated Parmesan cheese, plus more for serving
1/3 cup seasoned bread crumbs
6 chicken cutlets I like Bell & Evans
1 + 1/3 cups shredded mozzarella cheese
3 - 4 ounces sliced pepperoni
12 ounces spaghetti

INSTRUCTIONS:

    Make the sauce:
  1. In a large, heavy-bottomed saucepan heat the oil over medium-low heat. Add the onion, pepper, garlic and Italian seasoning. Season well with salt and pepper. Cook until tender about 10 minutes, stirring often.
  2. Mix in the crushed tomatoes, about 1 teaspoon salt and 1/4 teaspoon black pepper. Add about 1/4 cup water to the empty tomato can and slosh it around to mix with any remaining sauce and add it to the pan.
  3. Bring to a simmer and cook 25 - 30 minutes, stirring often. Taste halfway through and again at the end and season as needed.
  4. Meanwhile make the chicken:
  5. Heat oven to 400 degrees F. Lightly grease a large roasting pan or baking sheet with sides large enough to comfortably fit all the chicken.
  6. In a wide, shallow dish mix the Parmesan and bread crumbs together. Season the chicken on both sides with salt and pepper. Coat the chicken one at a time with the crumbs patting them on with your hands - the chicken will be thinly covered - some of the chicken will show through - that's ok. Place them in the baking sheet at least an inch apart.
  7. Bake 15 minutes. Meanwhile cook the spaghetti in plenty of boiling water according to package directions to al dente. Reserve 1/2 cup of the cooking water before draining.
  8. Remove the chicken from the oven and top with the pepperoni - dividing it up evenly between the chicken, then do the same with the mozzarella, piling it on top. Put them back in the oven about 5 minutes until cheese is completely melted. Chicken should measure internal temperature of 165 - 175 degrees F. If you want the cheese to be golden you can place them briefly under the broiler.
  9. Mix the sauce into the spaghetti over low heat, mixing in a little of the reserved starchy water from cooking the spaghetti. Serve with the chicken and extra Parmesan for garnish.
  10. *To make this without the spaghetti bake it in a large casserole dish. Pour the sauce into the bottom and place the chicken on top. You will need to cook it longer - anywhere from 10 - 20 minutes.

Notes:

Adapted from America's Test Kitchen Quick Family Cookbook

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/baked-chicken-pizzaiola/