Again, here I go taking two recipes and making one out of them.... The end result was a Bruschetta Chicken Pasta Bake, which turned out AWESOME!
Cooking the chicken

The topping....
Pasta waiting to go into the jacuzzi
The garlic waiting to get a good press
Ready to go into the over...
Yep, the final product.... Forgot to take a pic when it came out of the oven!
This one is way too good not to share!
Tree's Bruschetta Chicken Pasta Bake
1 can
(14-1/2 oz.) diced tomatoes with oregano and basil, undrained
1 pkg. (6 oz.) Herb Stuffing Mix
1/2 cup water
4 cloves garlic, minced
1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
2 tsp. dried basil leaves
Red Pepper Flakes - to taste
2 cups Shredded Provolone Cheese
3 cups Penne - cooked
Olive Oil
1 pkg. (6 oz.) Herb Stuffing Mix
1/2 cup water
4 cloves garlic, minced
1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
2 tsp. dried basil leaves
Red Pepper Flakes - to taste
2 cups Shredded Provolone Cheese
3 cups Penne - cooked
Olive Oil
1 jar of your favorite pasta sauce... I think I used Parmesan & Romano flavored sauce
- Preheat oven to 375°
- Mix the diced tomatoes, stuffing and water and set aside.
- While the pasta is cooking, Heat about a tablespoon of olive oil in a pan and add chicken... Cook until lightly browned. Add dried basil and red pepper flakes.
- Once pasta is al dente, drain and then add to chicken, toss lightly.
- Add pasta sauce to chicken and penne mixture, then transfer to a 9x13 pan.
- Top with Provolone cheese then stuffing mixture
- I then sprinkled some Romano cheese on top of the stuffing.
- Pop in the oven for 30 minutes and there you have it!
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