Serves 4

2 lb Ricotta Cavatelli

2 containers of Tomato Sauce

4 Chicken Cutlets

1 bag of Shredded Mozzarella

Pre-heat the oven to 375 degrees. Warm the tomato sauce in a small saucepan over low heat until hot. Place the chicken cutlets on a parchment lined sheet pan. Top each cutlet with a little bit of sauce and some shredded mozzarella cheese. Place the pan of chicken in the oven for approx. 10- 15 minutes. In the meantime, cook the cavatelli according to the instructions on the package. Once the cavatelli are finished cooking, drain well and combine them with the tomato sauce. Serve along side of the chicken cutlet.