Italian Chicken and Pasta

 

This week I have a main dish recipe for all of you. It is a simple chicken and pasta that makes a wonderful easy dinner. As a bonus it was made entirely from items that I almost always have on hand, so it is perfect those busy days when you need to come up with a dinner idea and just don't want to have to go to the store to pick up a bunch of stuff.

Use whatever is your favorite pasta sauce, I used some of my Marinara Sauce that I make up and freeze. If anyone is interested I will post that recipe next time I make it.

You need about 12 ounces of boneless skinless chicken breast for 2 servings. Normally I can find suitable sized in the grocery store. For some reason the last few times I have shopped for chicken breast they have all been huge. I ended up using a single breast and cutting it into 2 single portion sized pieces. Again this is something I try to always have in my freezer.

My casserole dish holds about 2 cups and is the perfect size for this dish. Use something of similar size.

We put a layer of the sauce in the bottom of the dish to begin. This has 2 functions, first it insulates the chicken so it cooks more evenly and secondly it flavors the chicken as the two cook together in the oven.

While the oven heats brown just the top side of the chicken breasts (be sure to season them with a bit of salt and pepper before you put them into the pan.

Once the oven is hot and the chicken has a nice brown color move the partly cooked chicken (browned side up) to the casserole dish and cover with the remaining sauce. Place in the oven and cook for 20 to 30 minutes (until the chicken is cooked through)

Meanwhile cook the pasta in boiling water as directed on the package.

When the chicken is cooked top with the chopped tomato and cheese and place under the broiler for about 5 minutes, just long enough to melt the cheese and heat the tomatoes. 

 

 

Serve the chicken and sauce over the cooked pasta, sprinkled with chopped fresh basil.

So very yummy and so easy too.

Italian Chicken and Pasta

1 cup Marinara Sauce

12 ounces boneless skinless chicken breast (either two small breast halves or cut a larger one in half)

1 Tablespoon olive oil

1 Roma tomato, diced

½ cup shredded Italian blend cheese (or shredded Mozzerela)

1 ½ cups dry Rotini pasta

fresh basil, chopped

Preheat oven to 350°.

Layer about ¾ cup of the sauce in the bottom a 2 cup casserole dish and set aside.

Heat small skillet over medium heat and add olive oil. Once oil is hot add chicken (pretty side down) and cook about 5 minutes (until well browned)

Place chicken in casserole dish on top of the sauce with the browned side up.

Pour on remaining sauce and place in oven,

Cook in oven 20 to 30 minutes, until cooked through. Remove casserole from oven.

Meanwhile cook pasta as directed on package, drain.

Preheat broiler on high.

Top chicken and sauce with the diced tomato and the cheese. Place under hot broiler and broil for about 5 minutes (just until the cheese meilts and tomato gets warmed)

Serve pasta topped with the chicken sauce mixture. Sprinkle with chopped fresh basil.