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Sunday, June 5, 2011

Chicken and Pasta Bake

After a day of church, lunch out with my daughter and son in law and an afternoon visiting with the in laws, it was definitely a night to make a fairly easy dinner. This is super easy to make and it hardly takes any time at all.



2 cups pasta, any kind you like
3 Tbsp olive oil
2 cups, cubed raw chicken
1 onion, diced
2 cloves garlic, minced
28 oz can of either crushed or diced tomatoes ( I would use diced, but all I had was crushed tonight)
2 cups mozzarella cheese, grated
1 Tbsp oregano
1/2 tsp salt
1/2 tsp pepper
1/2 cup bread crumbs
1/2 cup fresh parmesan cheese, grated
2 Tbsp butter
*In the picture I added a few leaves of fresh hot and spicy oregano, to the top, out of my garden. 

Heat oven to 450.
Cook the pasta according to package directions. Drain and set aside in large bowl. Heat the olive oil in a skillet and cook the chicken for 3-4 minutes. Add the onion and garlic to the chicken. Stir and cook for 4-5 more minutes. (Chicken might not be done at this point, depending on how big it is cubed, but that's ok because it's going to finish cooking in the oven) Stir the chicken mixture into the pasta. Pour the tomatoes, oregano, salt, pepper and the mozzarella cheese onto the chicken/pasta mixture.  Stir and place the entire mixture into an 11X13 inch baking pan (make sure you spray it with Pam). In a bowl, combine the bread crumbs and parmesan cheese. Stir together and sprinkle over the pasta mixture in the baking dish. Use the 2 Tbsp of butter to "dot" onto the top of the meal. (do this by cutting very small pieces of the butter and placing them randomly all across the top). Bake uncovered for 30 minutes or until the top is golden brown.

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