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
Directions:
Chicken:
Heat the oven to 450 F.
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.
Coat with Parmesan.
Place chicken on top of tomato sauce.
Bake for 15 minutes.
Sprinkle Chicken with Mozzarella and pepperoni.
Increase oven temperature to 475 F.
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.
Cook, stirring often, until al dente.
Reserve 1/2 cup cooking water, then drain and return to pot.
Spoon some of the sauce from the baking dish into the pasta.
Toss to combine.
Add reserved cooking water as needed.
Serve with chicken and remaining sauce.