Parmesan Chicken

By á-3711

Ingredients

• 1 (9 oz.) package fresh spinach fettuccine
• 2 to 3 T olive oil
• 1/4 to 1/2 cup chicken broth
• salt and pepper to taste, for pasta
• 6 large boneless, skinless chicken breast halves (tenderloin intact)
• coarse salt
• freshly ground pepper
• 1/2 bottle (6 oz.) caesar salad dressing
• 1 cup grated parmesan
• 1 1/2 pints fresh marinara sauce
• sprigs of fresh basil, for garnish

Details

Servings 6

Preparation

Step 1

Cook the pasta in boiling salted water over medium high heat until just tender, about 6 to 7 minutes. Drain in a colander and transfer to a bowl. Toss with olive oil and chicken broth to keep moist. Season with salt and pepper. Refrigerate until ready to use. This can be done a day in advance.

Line a roasting pan with foil. Clean chicken, but do not remove small tenderloin for the breast. Season lightly with coarse salt and freshly ground pepper. Pour Caesar dressing liberally over breasts and top with parmesan. Keep in refrigerator for a least 4 hours or up to 8 hours.

Preheat oven to 375.

Place chicken in oven, and reduce the eat to 350. Set timer for 25 minutes. Meanwhile, heat marinara sauce over low heat, and remove the past from refrigerator. urn oven to broil, and broil chicken 3 to 4 minutes, just to brown the top. Remove and cover with foil to keep warm.

Slice chicken. Divide pasta among 6 pasta bowls, and place sliced chicken breast on top. Serve marinara sauce on the side. Garnish with sprigs of fresh basil.