Italian-Style Baked Chicken and Pasta

Name: Italian-Style Baked Chicken and Pasta
Total time: 2400 s
Yield: ~10 servings
Cuisine: American
Ingredients: 10 oz cherry tomatoes, halved; 1 small sweet onion, diced (enough for about 1 cup); 8 oz white or cremini mushrooms, sliced; 5 cloves garlic, minced; 2 (14.5 oz) cans fire-roasted diced tomatoes; 1.5 pounds chicken breast (about 3 breasts), cut into chunks about 1” wide; 1/2 cup parsley, chopped; 4 large leaves of basil, sliced thinly; 2.5 cups dry small pasta (I used orecchiette); 2 cups shredded Italian cheese blend (mozzarella, Parmesan, Asiago, Romano); 1/2 cup breadcrumbs; 1/2 cup Parmesan cheese; 2 Tablespoons butter; Olive oil for roasting the cherry tomatoes and for frying the vegetables and chicken; Salt and pepper as noted in the steps below

Chris Gan @ChrissyAlpha

This week, I wanted to make something hearty that would last for several days. I found a recipe from Giada de Laurentiis and used it as a starting point.

Chris Gan @ChrissyAlpha

This week, I wanted to make something hearty that would last for several days. I found a recipe from Giada de Laurentiis and used it as a starting point.

Saved

Ingredients

~40 minutes

~10 servings

10 ozcherry tomatoes, halved
1small sweet onion, diced (enough for about 1 cup)
8 ozwhite or cremini mushrooms, sliced
5 clovesgarlic, minced
2 (14.5 oz)cans fire-roasted diced tomatoes
1.5 poundschicken breast (about 3 breasts), cut into chunks about 1” wide
1/2 cupparsley, chopped
4large leaves of basil, sliced thinly
2.5 cupsdry small pasta (I used orecchiette)
2 cupsshredded Italian cheese blend (mozzarella, Parmesan, Asiago, Romano)
1/2 cupbreadcrumbs
1/2 cupParmesan cheese
2 Tablespoonsbutter
Olive oil for roasting the cherry tomatoes and for frying the vegetables and chicken
Salt and pepper as noted in the steps below

Saved

Steps

~40 minutes

1

Preheat oven to 375°F (190°C).
2

Line the following with aluminum foil and spray lightly with cooking spray (e.g. Pam):
⭐️ A baking pan or cookie sheet
⭐️ A 9” x 13” pan.
3

Cut the cherry tomatoes in half, and toss them with 1 Tablespoon olive oil and 1/8 teaspoon salt. Place them on the foil-lined cooking sheet.
4

Roast the tomatoes for up to 20 minutes in the preheated oven. Check on them every 5 minutes or so to ensure they do not burn and to stir them a little if necessary. Set aside until needed.
5

Sauté the mushrooms in about 3 teaspoons olive oil. Fry them until they are lightly browned and most of the liquid has evaporated. Set aside.
6

Sauté the onion as in step 3. Fry them until they are softened and lightly browned.
7

Add the fire-roasted tomatoes, onion, and garlic to a pot. Heat over medium-low heat, then reduce heat to a simmer. Allow to simmer, uncovered, for up to 10 minutes while you work on the next steps.
8

Sprinkle chicken with 1/4 teaspoon salt and a few grinds of fresh pepper. Sauté chicken in olive oil over medium-low heat in batches until it is browned on all sides.
9

Transfer chicken to the pot. Add parsley, and basil. Stir well, and allow mixture to simmer for up to another 10 minutes, stirring frequently.
The goal is to ensure that excess liquid boils off and flavors meld and intensify.
10

Boil pasta al dente according to package directions. Drain, but do not rinse it.
I used orecchiette pasta, but any small pasta will work.
11

Add mushrooms and roasted cherry tomatoes to the pot.
Taste the mixture. If it seems too acidic, add a small amount of sugar (start with 1/2 teaspoon) OR a small amount of baking soda (1/8 teaspoon or less to start). Add a little more of either if you think it needs more adjusting.
*I didn’t adjust anything at this point, since I thought the flavor was fine.
12

Add pasta and 2 cups shredded cheese to the pot. Stir well, and pour into the prepared 9x13 pan.
13

Combine Parmesan cheese and breadcrumbs, then spread over the top. Cut 2 Tablespoons butter into small cubes and dot over the top.
14

Bake at 375°F for 20 minutes or until the top lightly browns.