Thursday, March 11, 2010

Baked Chicken Penne Pasta

This was such a good dish, very sim­ple & yet every bite packed a full punch.  The best part is the crispiness on top!

2 Chicken Breasts
1 Table­spoon of Olive Oil
2 Zuc­chinis
1 Onion
3 Cloves of Gar­lic, crushed
4 Toma­toes
1 Tbs of dried basil
1/2 tsp of oregano
1/2 tsp thyme
1/2 tsp rose­mary
Penne Pasta
mozarella cheese

What you do:
  1. Start brown­ing your chicken in the cast iron skil­let with olive oil.  As your chicken cooks, dice zuc­chini into small cubes and chop onions.
  2. Once your chicken is cooked, shred it right in the skillet.
  3. Now add in all your your veg­eta­bles except the toma­toes. Let all the other veg­eta­bles come together & soften for about 5 minutes.
  4. THEN add your toma­toes includ­ing all the juice from the toma­toes. Mix every­thing together & then add in your all the sea­son­ing ingre­di­ents. Let every­thing sim­mer together for about 10 minutes.
  5. While these items are com­ing together boil your pasta. Once your pasta is down boil­ing, drain it & pour it right into the skil­let.  Mix every­thing together.
  6. Top with 1 cup of moz­zarella cheese or fresh moz­zarella slices & slide it under the broiler until the cheese browns. Brown the cheese as much as you like. It is much tastier the crispier it is!
recipe from here

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