Chicken Parmesan with Fettuccine

4 Parmesan crusted chicken breasts

3 cups tomato basil pasta sauce

4 tablespoons sun-dried tomatoes, chopped

4 teaspoons basil pesto

6 tablespoons red wine (optional)

12 ounces fettuccine

2 cups shredded mozzarella

Bake chicken breasts according to package directions.

Cook pasta in boiling water. Drain pasta.

Mix pasta sauce, sun-dried tomatoes, pesto and wine together.

Cook mixture until heated through. Put hot pasta in baking dish.

Place chicken on top of pasta. Top chicken and pasta with sauce.

Sprinkle mozzarella over the top of chicken.

Bake for 4 to 5 minutes or until cheese is melted.

Makes 4 servings.