Chicken Parmesan Baked Pasta

Eating sandwiches for lunch tends to get old FAST. Because of this, I like to start off the week with a large meal so we have plenty of leftovers to reheat for lunch (mmm…leftovers!).  This week, I tried the a recipe called “Chicken Parmesan Baked Pasta”. With noodles, chicken, and a tomato sauce, it’s comfort food at its best!  Plus, it’s only approximately $1.88/serving (6 servings) so it won’t hurt your wallet–an added bonus!

I would rate this recipe a “medium” difficulty simply because it does involve fresh ingredients and a food processor. But other than that, it’s pretty simple and was a huge hit with the hubby.  Try it out and let me know what you think!

Chicken Parmesan Baked Pasta:

Adapted from Pasta Revolution via Tracey’s Culinary Adventures

Ingredients:

1 large (28oz) can whole peeled tomatoes

1 tablespoon olive oil

6 garlic cloves, minced

¼ teaspoon dried oregano

1/8 teaspoon crushed red pepper flakes

¼ teaspoon salt

2 cups water

1 cups chicken stock (or chicken broth—either will work!)

12 oz Shells (or any other pasta you would like)

1 cup shredded Parmesan cheese

¼ teaspoon black pepper

1 cup shredded mozzarella cheese

1lb boneless, skinless chicken breasts, cooked and cut into bite-sized pieces (if you want a breaded taste, use chicken tenders instead!)

Fresh or Dried Basil (for garnishment-I used dried basil since I had it on hand)

1. Begin by adding the entire can of tomatoes to a food processor and pulse until coarsely chopped.

You don’t want to pulse too much because it will turn into a liquid consistency (which we don’t necessarily want). I used my small processor, since the big one is a hassle to get out and it was only one can.

  

2. Pour mixture into a 2qt skillet (or larger). Turn heat on medium-high. (I put mine on number 6 out of 10.)
3. Rinse out processor and add 6 garlic cloves. Pulse until “minced.” Add minced garlic to the tomato mixture.

4. Add oil, oregano, red pepper flakes, and salt. Mix and let the pan heat just those ingredients for about 30 seconds.

5. Add water, chicken stock, and pasta to the skillet. Mix and bring to a boil.

6. Once boiling, cover and simmer until the pasta is tender, about 15-18 minutes depending on your pasta. I reduced the heat to a 5 (medium) at this point. Stir frequently, but at this time you can leave it alone and work on the chicken.
7. Preheat oven to 475 degrees so it can heat up while you are finishing up.
8. Cut chicken breasts into small pieces about the size of small cherries. Cook on medium-high (7/8 out of 10) until no longer pink in the middle.  (I use about 1 tablespoon of olive oil when I cook chicken, to keep it from sticking to the pan.)

9. Once fully cooked, drain on paper towel-covered plate until sauce and pasta is done.
10. When pasta is tender, add ¾ cup of the Parmesan cheese, the pepper, and the cooked chicken. Stir until mixed well.
11. Transfer the mixture to a baking dish. I used a 3qt round casserole dish.

2. Sprinkle the remaining ¼ cup of Parmesan cheese and the entire 1 cup of Mozzarella cheese evenly on top of the mixture
3. Pop in the oven for 5-10 minutes (mine took 7 minutes), until the cheese has melted and is slightly bubbly.

4. Garnish with basil and serve!