Baked Pasta with Chicken, Zucchini and Mozzarella
Danalaila
April 7, 2017
Ingredients
- 1 box box gluten free elbow pasta I used Ancient Grains - Corn and Quinoa
- 2 boneless chicken breasts cut into bite size pieces
- 1 28 oz can San Marzano whole peeled tomatoes crushed with your hands- I don't use the whole can about 2 cups
- 1 medium zucchini peeled and chopped small
- 1 ball - fresh mozzarella cut into small cubes
- 2 tbsp fresh basil chopped
- 1 tbsp flat leaf parsley chopped
- 1 shallot chopped
- 3 cloves garlic chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp Italian seasoned panko breadcrumbs
- 2 tbsp grated parmesan cheese
- 1 tbsp light butter
- 1 tbsp dried Italian seasoning
- salt and pepper
Servings:
Units:
Instructions
- Season chicken cubes with 2 of the tbsp of the olive oil, dried Italian seasoning and some salt and pepper - toss to coat and set aside.
- Next, cook the pasta to package instructions but leave a little under cooked because it will finish cooking in the oven. Drain and rinse well and transfer to a large mixing bowl.
- Next, add the chicken to a large sauté pan and cook until no longer pink - but again not all the way - it will finish cooking in the oven. Transfer the chicken to the same bowl as the pasta and set aside.
- Next, in a saute pan add 1 more tbsp of olive oil and the shallot and garlic and cook about 4 minutes and then add the zucchini and some more salt and pepper and cook about 5 more minutes. Then add the 2 cups of crushed tomatoes and some more salt and pepper and cook a few more minutes.
- Next, transfer the tomato and zucchini mixture to the mixing bowl with pasta and chicken and add in the fresh herbs and cubes of mozzarella and mix everything together to combine.
- Last, coat the bottom of a casserole dish with the light butter and add the pasta mixture and top with the breadcrumbs and parmesan cheese - drizzle a little more olive oil over the top and bake at 350 degrees for 30 minutes and enjoy!
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