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CHICKEN PASTA BAKE and BROILED VEGGIES

October 4, 2009 at 7:50 pm

 

CHICKEN PASTA BAKE & BROILED VEGGIES

Servings:4

 

I  took this recipe from Ms. Giada DiLaurentis!! I watched her make it one night while I was out on vacation [YES, I confess I watch the FoodNetwork even while on vacation!!] and my mouth watered! SO, upon my return I looked up the recipe and found that while it ranked high, the verdict was pretty much  the same throughout “pasta  edible but lacked flavor” I could not believe this! I read the recipe and made a few changes to add flavor to the dish without making it anymore or anyless complicated … the result you ask? Well, why don’t you try it out and tell me how I did!

 

 

Ingredients:

1 cup cooked macaroni -or- any other small pasta shape

1 boneless, skinless chicken breast cubed

1 small onion diced

2 garlic cloves minced

1lb roma tomatoes

1 cup good quality shredded mozzarella

1/4 cup chopped fresh Italian parsley [flat-leaf not the curly stuff]

1/4 cup seasoned bread crumbs

1/4 cup grated Parmesan

2 tbsp butter

salt + pepper

olive oil

 

 

 

-BROILED VEGGIES-

4 small red -or- while potatoes

1 garlic clove, minced

1 tsp each of chopped fresh thyme and rosemary leaves

2 small zucchini

1/4 cup grated Parmesan

2 tbsp. butter

salt + pepper

 

 

Directions:

 

-START with the PASTA-

 

1.  ROAST the TOMATOES:

  • preheat oven to 450 degrees
  • cover deep baking pan with aluminum paper [trust me this makes for ez clean up]
  • place tomatoes in baking dish drizzle with olive oil, salt + pepper and toss until evenly coated
  • bake in preheated oven until the skins pop & start to brown, about 20-25 minutes
  • set aside

 

 

 

2. Bring down oven temperature to 400 degrees

 

 

3.  COOK the CHICKEN:

  • coat the bottom of a sautee pan with olive oil over medium heat
  • season chicken with salt + pepper
  • add chicken to hot pan and cook for 3min.
  • add onions and garlic, stir to combine and cook until onions are soft and chicken is cooked through, about 5min.

 


 

 

4.  PUT the PASTA TOGETHER:

  • Put cooked pasta, chicken mixture, mashed roasted tomatoes, mozzarella cheese, parsley, salt and pepper [to taste] into a 8×12 baking dish :: stir to combine
  • in a small bowl mix together bread crumbs and Parmesan cheese. then sprinkle over the pasta mixture.
  • dot the top with small bits of butter
  • bake until top is golden brown, about 30minutes

 








 

 

-MAKE the BROILED VEGGIES-

 

5. Start the potatoes:

  • bring a medium pot of water to a boil over high heat
  • add the potatoes and cook until just tender, about 8 to 10 minutes.
  • drain the potatoes and let cool
  • cut the potatoes in half

 

 

 

6.  Season and pan fry:

  • place a medium saute pan over medium heat
  •  add the butter, garlic, thyme and rosemary and let cook until the butter melts, about 2 min.
  • meanwhile, season the cut sides of the zucchini and potatoes with salt and pepper
  • carefully place the zucchini and potatoes cut side down in the melted butter
  • let them cook until golden brown, about 12 to 15 minutes.

 


 

 

7. Broil the veggies:

  • Preheat the broiler
  • line a baking sheet with foil
  • place the browed zucchini and potatoes on the baking sheet cut side up
  • sprinkle the tops with Parmesan
  • place in the broiler until the cheese is golden brown, about 4 min.

 

 

6. SERVE TOGETHER and ENJOY!!

One Response to CHICKEN PASTA BAKE and BROILED VEGGIES

  • lovelygriselda says:

    Mmmm I have to say this recipe is very good.I will definitely contine to make this meal.

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