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!!

EZ CHICKEN SALAD

Serves:6

Ingredients:

2 bonless, skinless whole chicken breast

1/4 white onion

3 small white rose potatoes

1 cup frozen veggie medley

1/3 cup mayonaise

1/3 cup sour cream

salt + pepper

Directions:

1. In medium stock pot add chicken, onion and salt + pepper, cover with water and boil on medium until chicken is cooked about 15-20 minutes. Remove chicken from pot, let it cool and shredd.

2. Chop potatoes into small cubes. Then place in medium sauce pan cover with water and a pinch of salt. Cook until tender about 10-15minutes.

3.  Add frozen veggie medley to potatoes, cook for 2-3 minutes.

4. Drain potatoes and veggies.

5. In a large bowl combine chicken, veggies, sour cream and mayonaise. Mix well, add salt + pepper to taste.

6. Enjoy chicken salad on a hoggie bun, tostada or by itself with saltine crackers.