chicken and pasta

Sun dried tomatoes, spinach and three different cheeses are in this creamy Tuscan Chicken Pasta that gets baked to a bubbly, golden brown.

Tuscan Chicken Pasta Bake

chicken breasts ((See Note 1))

olive oil

salt

Black pepper

oz penne pasta

spinach (chopped (See Note 2))

oz sun dried tomatoes (drain and chop)

garlic

heavy cream

chicken broth

Italian seasoning

red pepper flakes

parmesan cheese (plus 2 tbsp)

oz sliced provolone cheese (deli slices)

mozzarella cheese (deli slices)

parsley

Garlic Clove

Italian Seasoning

red pepper

Preheat oven to 350°F. Bring a large pot of heavily salted water to the boil and cook pasta per package instructions. Drain and set aside.

Season the chicken with salt and pepper, set aside. Over medium high heat add the olive oil to a large skillet and brown the chicken on both sides for 4-5 minutes total. Remove from pan and set aside.

Add the garlic to the pan and sauté for a minute. Add the chopped sun dried tomatoes, heavy cream, chicken broth, Italian seasoning, red pepper flakes and stir. Bring to a boil and cook for 2 minutes. Add the parmesan cheese and stir. Reduce heat to simmer and cook for 2 minutes.

Add the spinach, cooked pasta and chopped cooked chicken to the sauce. Toss to mix and cook for 2 minutes more. Season to taste and turn off the heat.

In a 13x9" casserole dish coated with oil or cooking spray add half of the chicken pasta mixture. Layer with the provolone cheese, remaining chicken pasta mixture and then layer with mozzarella cheese. Top with remaining 2 tablespoons of parmesan cheese and bake for 30 minutes uncovered.

Sprinkle with chopped parsley and serve.

Chicken, lightly breaded, is simmered in a plum tomato sauce with green pepper, onion, mushrooms and served with pasta.

CHICKEN CACCIATORE WITH PASTA

chicken (breast

flour (for dredging)

plum tomatoes (canned whole peeled)

green pepper

yellow onion

mushrooms (white

basil

pasta (penne, ziti or another sturdy pasta)

prepare

Trim chicken pieces, pat dry with paper towel, lightly salt and dredge in flour,  Put the floured pieces on a rack so the flour doesn&#39;t get soggy.

pour

Pour canned peeled tomatoes in their puree into a bowl and hand crush so you have large chunks.

slice

Slice green pepper and onion into long strips.

Slice mushrooms if you bought them whole.

If you are using fresh basil, cut or rip it into pieces. They don&#39;t need to be cut small.

Prepare Ingredients

Heat skillet on medium high and add olive oil. When oil is hot, add the floured chicken pieces, skin side down. Turn when golden brown and brown the other side.

Without removing chicken pieces, add the hand crushed tomatoes to the hot skillet. Then add mushrooms, onions, green pepper, garlic, basil and salt.

Gently stir ingredients to incorporate them. While incorporating ingredients, gently lift up chicken pieces so sauce can seep underneath. Bring to a boil and let boil for about 3 minutes.

cook

Turn temperature down and simmer for 45 minutes, uncovered.

Cook pasta as directed on package. Drain when done.

After simmering for 45 minutes, remove chicken pieces from skillet and add pasta to the sauce in the  skillet.

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Tuscan Chicken Pasta Bake

CHICKEN CACCIATORE WITH PASTA

Top 2 chicken and pasta recipes from across the web

The most viewed chicken and pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tuscan Chicken Pasta Bake

CHICKEN CACCIATORE WITH PASTA

The most viewed chicken and pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine