Friday, May 3, 2013

Dr. Frankenstein

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 jar of your favorite pasta sauce... I think I used Parmesan & Romano flavored sauce

  1. Preheat oven to 375°
  2. Mix the diced tomatoes, stuffing and water and set aside.
  3. 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.
  4. Once pasta is al dente, drain and then add to chicken, toss lightly.
  5. Add pasta sauce to chicken and penne mixture, then transfer to a 9x13 pan.
  6. Top with Provolone cheese then stuffing mixture
  7. I then sprinkled some Romano cheese on top of the stuffing.
  8. Pop in the oven for 30 minutes and there you have it!

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