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Chicken Parmesan with Fettuccine
Simple, superb dinners

Makes four servings 4 No Name Parmesan Crusted Chicken Breasts 3 cups tomato basil pasta sauce 4 tablespoons sun-dried tomatoes, chopped 4 teaspoons basil pesto 6 tablespoons red wine (optional) 12 ounces fettuccini 2 cups shredded mozzarella

Bake chicken breasts according to package directions. Cook pasta in boiling water. Drain pasta. Mix pasta sauce, sun-dried tomatoes, pesto and wine together. Cook mixture until heated through. Put hot pasta in baking dish. Place chicken on top of pasta; top chicken and pasta with sauce. Sprinkle mozzarella over the top of chicken. Bake for 4-5 minutes, or until cheese is melted.