Calzone Stuffed Chicken Breast with Fire Roasted Linguine

Calzone Stuffed Chicken Breast
Ingredients:
2 boneless skinless chicken breasts
1/2 cup ricotta (I use Sorrento or Polly-O), part skim
1/2+ tsp Kosher salt
2T freshly grated parmesan (I use Locatelli)
1T fresh basil, chopped or chiffonade
14 Fresh Mozzarella Pearls (I use Bel Gioso- found in the deli cheese section)
14 pepporonis
Italian bread crumbs (I use Progresso)



Directions:

Mix together basil, ricotta, salt, and parmesan. Cut chicken in half and pound out with a meat tenderizer. Season with kosher salt on each side. Spread cheese mixture on each piece of chicken. Layer pepperonis and mozzarella pearls on top. Wrap the sides of the chicken and close with a toothpick (this part gets messy!). Sprinkle with Italian style bread crumbs.

Suggestions: Add red pepper flakes for an extra kick (I don't do spicy at all!)- either mix in with cheese or sprinkle on top before closing the chicken.

Fire Roasted Linguine

Sauce Ingredients:

1T butter

1T EVOO

1 clove garlic, minced

1 can fire roasted diced tomatoes (I used Hunt's)

1/4 cup pasta water

pinch of baking soda

bigger pinch of sugar ;)

kosher salt to taste

handful of mozzarella pearls

freshly grated parmesan (I use Locatelli)

Directions:

Saute garlic in butter and EVOO for 3 minutes. Add tomatoes. Bring to a low boil. Add baking soda and stir. Add sugar and salt to taste. In a separate pot, cook 1/2 lb. linguine (or angel hair or spaghetti- the brand I bought actually looks like spaghetti) in heavily salted water to al dente. Remove 1/4 cup of water before draining and add to sauce. Right before serving, toss in mozzarella and stir.