Ingredients:

1 lb. Spaghetti
1 Gallon Water
15 oz. Tomato Sauce
2 roma tomatos, finely diced
1 medium onion, finely diced
6-10 leaves basil, minced (or 2 Tbsp. dry basil)
1 Cup dried Porcini Mushrooms
5 garlic cloves, minced
3-5 leaves oregano, minced (or 1 Tbsp. dry oregano)
4 Chicken Breasts
salt and pepper
Crushed Red Chillis
2 Tbsp. Olive Oil
1/2 Cup Parmesan Cheese

Directions:

1. Bring a gallon of water to a boil, adding enough salt to the water that it tastes faintly like seawater. Add the pasta and stir occasionally during the first minute to ensure the noodles do not clump or stick to eachother. Reduce the heat and cover. Check every 5 minutes or so to see if the noodles are soft, but still have a bit of "give" when you bite into one. When the noodles reach this stage, drain them in a collander and serve with the sauce (instructions for the sauce, follow...)

2. In a bowl, re-hydrate the dried, porcini mushrooms in warm water (about a cup or a cup-and-a-half of water); this will take about a half hour. Remove the mushrooms and place on a paper towel, but SAVE THE LIQUID! Strain the liquid through a paper towel or clean cloth and save for a later step.

3. In a skillet, heat the oil over medium heat. Add the garlic and onions and saute until the onion becomes transluscent. Season with salt and pepper. Add the crushed chilis.

4. Add the Chicken Breasts and cook until the chicken is cooked almost through. Remove the chicken, but leave the onion and garlic. Place the chicken in a heated, 300 degree (farenheit) oven for 15 minutes.

5. Add the mushrooms and tomatos. Saute for several minutes and re-season with salt and pepper.

6. Add the basil, oregano, tomato sauce and water from the mushrooms (in step 2). Bring to a boil and reduce, stirring slowly, until it reaches about half-volume.

7. Take a few spoonfuls of the tomato sauce and spread over the top of each chicken breast, sprinkle each with the parmesan cheese and, then, return to the oven until serving.

8. Add the drained noodles to the tomato sauce and toss through. Put on a serving plate and place the chicken breasts on the top. Sprinkle with fresh basil leaves for serving.

This recipe serves 4.