Wednesday, October 24, 2012

More Pasta Revolution Goodness!

I'm so in LOVE with my Pasta Revolution Cookbook and tonight, I made another recipe from it, Baked Chicken Parmesan and Penne. It was SO simple, yet incredibly good! The fire-roasted tomatoes created such a flavorful sauce along with the garlic, basil, oregano and red pepper flakes. I also liked placing the chicken on top of the casserole instead of mixing everything together so that strips stayed intact. My favorite part though, of course, was the super cheesy crust!


1/2 lb breaded chicken strips
1 Tbsp olive oil
2 cloves garlic, minced
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp red pepper flakes
1 (14 oz) can fire-roasted tomatoes
Penne, cooked
1/2 c Parmesan, grated
1/2 c Mozzarella, shredded


1. Preheat oven to 450°F. Grease a baking pan. Cook chicken according to package directions.

2. Heat oil in a pan over medium-high heat. Add garlic, basil, oregano and red pepper flakes until fragrant, 1 minute. Stir in tomatoes and cook 5 minutes.

3. Stir in pasta and Parmesan. Transfer to baking pan. Scatter chicken over top and sprinkle with Mozzarella.

4. Bake until cheese is melted and bubbly, 10 minutes.  

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