Very Italian. A little heat and great taste that will warm you to the bone.
“It was a cold and rainy night.” Not really, but it is cold and rainy today and I have been working on combining some recipes this week and needed to just dive in and do it. Ever since my “Chicken Italian Bake” which was a modification of a Giada De Laurentiis recipe, I have needed to “fix it”. Here it is and it worked very nicely.
Notes: I had about 1 t of crushed red pepper and it was just right for us. My wife had 3 servings. Add more if you want more “heat”. I put this all together and refrigerate it for several hours so it was cold going in the oven. This prolonged the cooking time maybe 20 minutes and I ended up covering it for about 20 minutes to prevent it from drying out. I under cooked the pasta by 1/3 to prevent it from turning into mush. Finally, I chose to cook until internal temp was 160 due to the chicken.
Trim and dice chicken into approximately 1/2 inch cubes
In a large pan heat 3 T olive oil until hot then add chicken. Saute for 3 minutes then add onion and continue to saute for 5-6 minutes more until onion is clearing and chicken starting to brown some. Add garlic and saute 1 minute until fragrant.
Add all remaining ingredients except pasta and cheeses. Simmer on low while cooking pasta and cubing mozzarella. Cook pasta according to package directions but decrease time by 1/3. Cube mozzarella into 1/2 inch cubes.
Remove sauce from heat and mix pasta and mozzarella in well.
Transfer to baking dish and top with Parmesan and refrigerate or bake at this point.
2 Skinless boneless chicken breast well trimmed2 T olive oil 1 medium onion chopped8 cloves garlic crushed1 T Dried Oregano1 T Dried Basel1 t salt1/2 t crushed red pepper1/2 t black pepper28 oz can crushed tomatoes14 oz can diced tomatoes6 oz can tomato paste6 oz water1 lb penne pasta (I had Barilla whole wheat1 lb mozzarella not shredded1/4 c Parmesan cheese shredded
Prep time: Cook time: Total time: Yield: 8 servings
April 19, 2011