Ingredients
Scale
- 2 boneless, skinless chicken breasts, pounded and fried into chicken cutlets
- Salt and black pepper, to taste
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 cups marinara sauce
- 8 oz linguine pasta
- 3 slices fresh provolone cheese
- Fresh basil leaves, for garnish
- Crushed red pepper flakes (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Bring a large pot of salted water to a boil.
- Add the linguine into the hot water. Cook pasta according to the package directions until al dente. Drain the linguine and set aside.
- Pour the marinara sauce into a medium saucepan. Cook over medium low heat.
- While the sauce is simmering, transfer the chicken cutlets onto a foil lined pan, place provolone cheese over the top, and bake for about 3 minutes or until the cheese is melted.
- Add the cooked linguine to the simmering marinara sauce and toss to coat the pasta with the sauce.
- Plate the cooked pasta, putting the cheesy chicken cutlets on top of the pasta.
- Garnish top of pasta with parmesan cheese, a yummy drizzle of marinara sauce, fresh basil leaves and crushed red pepper flakes, if desired. Store in an airtight container for up to five days.