I recently ordered America's Test Kitchen's Pasta Revolution and couldn't wait to try out some of the recipes! The one that really caught my attention was the Chicken Parmesan Baked Pasta which calls for frozen breaded chicken tenders, which we always have in the freezer. The sauce is made from canned fire-roasted tomatoes and garlic, which I'm a big fan of for maximum flavor with minimal effort. The meal came out fantastic, not to mention super easy and a 1-pot wonder!
1 Tbsp olive oil
1 (14 oz) can Hunt's Fire-Roasted Tomatoes with Garlic
1 tsp Italian seasoning
1/4 tsp crushed red pepper flakes
1 c shredded mozzarella cheese
1/2 lb cooked chicken tenders, chopped into bite-sized pieces
Pasta, cooked until al dente
1. Preheat the oven to 450°F.
Grease a baking dish.
2. Heat the oil in a pan over medium-high heat. Add the tomatoes, Italian seasoning and red pepper flakes. Bring to a simmer and cook for 5 minutes.
3. Stir in 3/4 c cheese, chicken and pasta. Transfer to a baking dish and sprinkle with mozzarella and remaining cheese.
4. Bake 5 to 10 minutes, or until the cheese is melted and bubbly.