Baked Pasta Puttanesca with Grilled Chicken

Suggested Pairing: Chianti or Red Zinfandel

• 1 pkg (16oz) spaghetti
• 1 tsp red pepper flakes
• 1lb grilled chicken breast sliced
• 1 tsp seasoned salt
• 2 TBSP olive oil

• 2 large eggs

• 1 medium red onion diced
• ½ cup grated parmesan
• 1 TBSP minced garlic
• 6 TBSP butter melted
• 1 jar (24oz) pasta sauce
• 1 ½ cups ricotta cheese
• 1 cup sliced kalamata olives
• 8 oz feta cheese
• ½ cup capers, drained
• 3 cups shredded mozzarella
• Chopped fresh basil

Cook spaghetti according to package directions for al dente.  Keep warm.

In a large skillet or cast-iron pan heat olive oil over medium heat and sauté onion and garlic for 4-5 mins.  Stir in grilled chicken, pasta sauce, olives, capers, red pepper flakes, and seasoned salt.  Continue to cook at a light simmer over medium heat.  In a large bowl whisk the eggs, parmesan cheese, and butter.  Stir in the pasta and coat well.

In a greased 13×9 or 3qt. baking dish layer half of the spaghetti.  Top with half of the ricotta cheese, meat sauce, feta, mozzarella, and basil.  Repeat layers.  Place dish on rimmed baking sheet.  Cover and bake in a preheated 350 degree oven for 35-40 mins.  Uncover and continue to bake until the cheese is lightly browned, 20-25 mins.  Let sit for 15 mins before serving.  Top with more fresh basil.