1 24-ounce jar of marinara
6 boneless, skinless chicken breasts or 12 chicken breast tenders
1 10-ounce container Philadelphia Cooking cream with Italian herbs
2 cups shredded mozeralla cheese
36 (approx) slices pepperoni
Cooked pasta
Heat oven to 375 degrees F. Spray 13x9 inch baking dish with nonstick cooking spray.
Spread half marinara into the bottom of the baking dish.
Place chicken pieces on top of the sauce. Place dollops of cooking cream over each piece of chicken. Place 3 pieces of pepperoni onto each piece of chicken. Spoon remainder of marinara over each chicken piece. Sprinkle entire pan of chicken with mozerella.
Bake uncovered for 35-40 minutes or until chicken is done and cheese is bubbly.
To serve, place pasta on dinner plate and top with chicken and sauce.
