INGREDIENTS
1 handful
basil leaves
2 cups
bread crumbs
14 oz
canned tomatoes
28 oz
canned tomatoes
1 1/2 lb
chicken breast
1 cup
chicken broth
4 servings
coarse salt
1 lb
cooked spaghetti
2 larges
eggs
2 tbsp
extra virgin olive oil
2 handfuls
flat leaf parsley leaves
1 cup
flour
6 sprigs
fresh rosemary leaves
3 cloves
garlic
4 cloves
garlic
4 servings
olive oil
1 cup
parmesan
1/2 cup
parmigiano reggiano
1 1/2 cups
provolone
1 tsp
red pepper flakes
4 servings
salt and pepper
6 sprigs
thyme leaves
1 small
white onion