Check out dishes from the Food Network hosts' new cookbook below.
Valerie Bertinelli joined "Good Morning America" to demonstrate some tasty new recipes from her cookbook, "Indulge: Delicious and Decadent Dishes to Enjoy and Share."
Pat the chicken breasts dry. Transfer them to a zip-top bag or place between two pieces of plastic wrap and pound to an even thickness. Season both sides generously with salt and pepper. Add the prosecco to deglaze the pan, scraping up any browned bits from the bottom of the pan. Cook until the harsh alcohol smell burns off and the liquid reduces slightly.
Bring a large pot of salted water to a boil. Add the pasta to the water and cook according to the package directions. Reserve 1/2 cup of the pasta water and transfer the pasta to a colander to drain.
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