Ingredients
1 + ½ pounds chicken cutlets, cut in half
coarse salt and fresh black pepper
1 + ½ cups buttermilk
1 cup seasoned Italian bread crumbs
⅓ cup grated parmesan cheese, plus more for serving
2 (24 ounce) jars of Arrabbiata sauce (like Bertolli)
1 cup ricotta cheese, preferably fresh
2 packed cups baby spinach leaves, stems removed
8 ounces mozzarella cheese, thinly sliced
12 ounces whole grain spaghetti
fresh chopped basil or parsley for serving
