Classic Chicken Parm with Pasta

Perfect with Kris Pinot Noir


For the chicken:

- 4 skinless chicken breasts, deboned and trimmed

- 2 tbsp sun-dried tomato pesto

- 1 1/2 cups fresh Parmesan, grated

- 1 cup shredded mozzarella

- 1 tsp dried Italian herbs

- 2 tbsp olive oil

- Kosher salt

- Freshly ground black pepper

For the sauce:

- 1 tbsp olive oil

- 2 garlic cloves, minced

- 4 cups crushed tomatoes

- 1 pinch sugar

- 1/2 tsp dried oregano

- 1/2 tsp dried basil

To serve:

- 14 oz spaghetti

- 1 handful arugula, washed


For the chicken:

1. Preheat oven to 350F.

2. Spread tops of chicken breasts with pesto. Toss cheeses with the dried Italian herbs and some salt and pepper to taste in a bowl.

3. Divide between tops of chicken, packing the cheese mixture onto them. Place in a baking dish.

4. Bake for 20-25 minutes until chicken breasts are cooked through and thickest parts register at least 165F on a meat thermometer.

For the sauce:

5. Heat olive oil in a saucepan set over medium heat. Add garlic and sauté gently until just starting to color.

6. Stir in crushed tomatoes, sugar and herbs. Bring sauce to a simmer, stirring, and then reduce heat to low and cook for 15-20 minutes until thickened.

7. Once thickened, adjust seasoning to taste with salt and pepper.

8. Remove chicken from oven when ready and cover dish loosely with aluminum foil to keep warm.

To serve:

9. Cook spaghetti in a large pot of salted, boiling water until 'al dente, ' usually 8-10 minutes.

10. Drain well and divide between warm plates. Top with the tomato sauce and serve with chicken on the side as well as a garnish of arugula.