Ingredients:

  • 1 (28 oz) can whole peeled tomatoes
  • 1 tablespoon olive oil
  • 6 garlic cloves, minced
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon crushed red pepper flakes
  • 1/4 teaspoon kosher salt
  • 2 cups water
  • 1 - 1 1/2 cups low-sodium chicken broth
  • 12 oz pasta (I used penne)
  • 2 oz (about 1 cup) grated Parmesan cheese, divided
  • 1/4 teaspoon black pepper
  • 4 oz (about 1 cup) shredded mozzarella cheese
  • 1 lb boneless, skinless chicken breasts, cooked and cut into bite-sized pieces
  • 2 tablespoons chopped basil
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I pinned this recipe the other day on Pinterest telling myself to try it and try it soon.  It didn’t disappoint!  It wasn’t too heavy, like most pasta dishes feel.  I didn’t feel like I’d just eaten for two, it was both delicious and fulfilling and there was even room for dessert.  I found this recipe online at Tracey’s Culinary Adventures. I modified the recipe slightly in that I used canned chopped tomatoes instead of whole tomatoes (which needed chopping anyway).  I wanted to use ziti pasta but for some reason the supermarket was out, so I settled for penne pasta.  Also, the recipe is for a single dish meal (cooking and baking in the same dish) but since I don’t have an oven-safe skillet, I opted for a 9×13 baking dish.  Soooo…. without further ado… here’s how mine turned out!

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Instructions:

1. Preheat oven to 425ºF.

2. Cook chopped chicken pieces and set aside.

3. Add olive oil to hot skillet and add garlic (I used minced garlic from a jar), oregano, red pepper flakes (I left this out), black pepper (I also left this out), basil (I used dried basil from a jar).  Stir well and cook for about 1 minute just until seasonings become fragrant.

4. Add tomatoes, 2 cups water, 1 cup of chicken broth (I saved 1/2 cup and set aside), and the pasta to skillet.

5. Bring to a vigorous simmer (just about to boiling point) stirring frequently.  Then cover and allow to simmer for about 16-18 minutes until pasta is cooked.

6. Remove from heat and stir in 3/4 cup of parmesan cheese, all of the cooked chicken and pepper. Add salt to taste.

7. Transfer to baking dish at this point, unless you are using an oven-safe skillet.

8. If mixture appear to be dry, add remaining 1/2 cup of chicken broth.  Mine looked just fine so I didn’t use the remaining broth.

9. Sprinkle mozzarella cheese on top of everything, and then the remainder of the parmesan cheese.

10. Now it’s ready for the oven!  Bake for 5-10 minutes uncovered until cheeses are melted.

11. Garnish with basil and parsley (as you can tell from my photos, I garnished liberally!)

Enjoy!

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Chicken Parmesan Baked Pasta

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