From the Kitchen of "Chef" Norm

photo from below web site
Source (if known): Bertolli,
My notes: I made this for the first time in October 2011 and only used two chicken breasts. The meat stayed juicy and this was a very good meal, even as a leftover.

Serves 4, Prep time 20 minutes, Cook time 45 minutes... I always allow extra time


1/4 cup Bertolli® Classico™ Olive Oil, divided (I used whatever olive oil I had in my bottle)
1 jar Bertolli® Arrabbiata Sauce (I used a jar of marinara sauce, no special brand)
3/4 cup pine nuts, toasted
1 cup panko bread crumbs
2 Tbsp. fresh rosemary, chopped
1 Tbsp. crushed red pepper flakes (I went less on this)
2 large eggs, lightly beaten
1/2 cup dry white wine OR chicken broth (use wine, the kind you drink)
1-1/4 cups all-purpose flour
2 Tbsp. ground black pepper
1 Tbsp. Kosher salt
1 Tbsp. garlic powder
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
3 cups fresh spinach leaves, rinsed and patted dry (about 10 oz.)
1 cup shredded fontina cheese (about 2 oz.)
1 cup shredded mozzarella cheese (about 2 oz.)
1/2 cup grated Parmesan cheese
12 ounces fettuccine, cooked and drained