About the Dish

28 ounces Tomato Sauce
1 tablespoon Marinara Spice
1 cup Italian-Seasoned Flour
2 Farm Eggs
1 cup Panko
8 ounces Fettuccine
1 pound Chicken Breast
2 ounces Pecorino Romano Cheese
4 ounces Arugula
1/2 teaspoon PeachDish Salt
Per Serving
Calories 580
Total Fat 11 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 110 mg
Sodium 1390 mg
Total Carbohydrates 68 g
Dietary Fiber 7 g
Sugar 15 g
Protein 45 g
Cynthia Graubart

Cynthia Graubart is a food writer, James Beard Award winning cookbook author, speaker, former cooking show television producer, and most-recently the author of Sunday Suppers: Simple, Delicious Menus for Family Gatherings.

Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready. "I never dreamt of writing recipes as a child, but from college and beyond, I wanted to help people get to the table. That’s where the magic happens. I love top-quality ingredients, proper technique and perfect execution of recipes, but the truth of the matter is that I want people to sit down together at the table and talk. The family table is so important. Just think about the magic that happens around a family table – from paying the bills on it, to doing school projects, to family holidays, planning weddings, and planning funerals. Sitting at it for dinner enriches our lives in the sharing and caring that is expressed during the meal." BOOKS: Sunday Suppers: Simple, Delicious Menus for Family Gatherings Chicken: a Savor the South Cookbook; Slow Cooking for Two; Slow Cooker Double Dinners for Two; Mastering the Art of Southern Vegetables; Mastering the Art of Southern Cooking; Southern Biscuits; The One-Armed Cook. AWARDS: James Beard Award Winner American Cooking 2013; Georgia Grown Executive Chef for 2017. PUBLICATIONS: American Baby; Atlanta Journal Constitution; Atlanta Magazine; Baby Talk; Chicago Tribune; Flavors; Georgia Trend; Lake Oconee Living; Local and Regional Parenting magazines; New York Times; Parents; Southern Living; Washington Post. To learn more about Cynthia, visit cynthiagraubart.com

German Lager

Wayah is the Cherokee word for wolf - it also serves as the name for Currahee's signature lager, brewed old-world style with all German malt and yeast. Lagers are clean beers, and Wayah has just the right amount of hop spice. This beer should pair very well with Parmesan chicken to keep your palate cleansed and refreshed.

Pecorino, Abruzzo, Italy

This is comfort food at its finest, and it needs a simple white wine that will let the flavors of the food shine through. For an Italian dish, we should do what’s easy and pair an Italian table wine. Pecorino from Abruzzo is just the grape – it’s quaffable, with just enough complexity to remind you you’re drinking wine.


Fill a saucepot half full with water. Place over high heat. This is your pasta cooking water.
MISE EN PLACE Cut or tear arugula into bite-size pieces.
• Place a saucepan over medium heat. Add tomato sauce and marinara spice blend. • When sauce boils, reduce heat to low. Simmer until needed.
While sauce heats: • Line up 3 shallow bowls. In the first bowl, place Italian-seasoned flour. • Into the second bowl, crack eggs. Add 1/4 cup water, and beat well. •In the third bowl, spread panko.
• When water boils, add fettuccine. Cook, stirring occasionally, until tender but not mushy, 10-12 minutes. • Drain fettuccine.
While pasta cooks: • Dredge chicken in flour, turning to coat. • Dip chicken in egg mixture. • Press chicken in panko to coat all sides with crumbs.
• Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add chicken. Cook without disturbing until browned on bottom, 4-5 minutes. • Flip, and cook without disturbing until browned on other side and opaque throughout, 2-3 minutes. • Transfer chicken to a plate.
• Gently toss fettuccine with about half of sauce. Divide between 2 plates, leaving a space on the side for arugula. • Top with chicken, and spoon remaining sauce over all. • Sprinkle with cheese.
Divide arugula between plates. • Drizzle each with 1/2 teaspoon olive oil. Season each with 1/8 tsp. PeachDish Salt. Enjoy!