This recipe can be made in one pot if you have a deep skillet that can go into the oven. If not you will need a second baking dish to finish the recipe.
8 oz. penne noodles
1 c. mozzarella cheese
1 c. Parmesan cheese
2 garlic cloves, minced
3 t. Italian seasoning
1 14 oz. can diced tomatoes
1 can tomato paste
3 c. vegetable broth
3 chicken breasts, cut into strips
1/4 c. pancko crumbs
2 T. olive oil
In a large ovenproof skillet heat 1 T. olive oil, garlic, and pancko crumbs for 5 minutes. Remove from skillet and save in a bowl. Add remaining T. olive oil to skillet and add chicken. Cook for about 10 minutes on medium heat. Add in broth. Bring to a boil and add penne. Cook for 12 minutes. Stir in tomatoes, paste and seasoning. If cooking beyond this point in another dish-spray a baking dish with cooking spray and put mixture into dish. Top with mozzarella cheese and then Parmesan cheese. Sprinkle reserved pancko crumbs on top. Put pan or baking dish into oven at 350 degrees for 30 minutes.
8 oz. penne noodles
1 c. mozzarella cheese
1 c. Parmesan cheese
2 garlic cloves, minced
3 t. Italian seasoning
1 14 oz. can diced tomatoes
1 can tomato paste
3 c. vegetable broth
3 chicken breasts, cut into strips
1/4 c. pancko crumbs
2 T. olive oil
In a large ovenproof skillet heat 1 T. olive oil, garlic, and pancko crumbs for 5 minutes. Remove from skillet and save in a bowl. Add remaining T. olive oil to skillet and add chicken. Cook for about 10 minutes on medium heat. Add in broth. Bring to a boil and add penne. Cook for 12 minutes. Stir in tomatoes, paste and seasoning. If cooking beyond this point in another dish-spray a baking dish with cooking spray and put mixture into dish. Top with mozzarella cheese and then Parmesan cheese. Sprinkle reserved pancko crumbs on top. Put pan or baking dish into oven at 350 degrees for 30 minutes.
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