Cheesy Prosciutto-Wrapped Chicken over Spaghetti with Tuscan-Spiced Marinara

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Pick parsley leaves from stems and finely chop leaves.

Step 2

Pat the chicken dry with paper towels and season all over with salt and pepper. Lay two slices of prosciutto beside each other on a flat surface. Tightly roll prosciutto around chicken.

Step 3

Heat a drizzle of olive oil in a large, overproof pan over medium-high heat. Add wrapped chicken and sear until browned and crispy, 2-3 minutes per side. Turn off heat.

Step 4

Top seared chicken with mozzarella (it's OK if some falls off). Transfer pan to oven and roast until chicken is cooked through, 8-12 minutes.

Step 5

Remove form oven and transfer chicken to a cutting board to rest for a few minutes. Wipe pan out.

Step 6

Once water is boiling, add spaghetti to pot and cook, stirring occasionally until al dente. Drain and set aside.

Step 7

Heat pan used for chicken over medium-high heat and add marinara, tuscan heat spice, and 1/4 cup water. Bring to a boil, then reduce to a simmer. Cook until slightly thickened, 3-5 minutes. Season with salt and pepper/

Step 8

Stir drained spaghetti, half the chopped parsley, half he parmesan, and 1 tbsp butter into sauce. Season with salt an pepper. Garnish with remaining parsley and parmesan.