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
