Chicken Pasta Bake with Parmesan Breadcrumb Topping
2 Boneless Skinless Chicken Breasts, cut into ½" cubes
Sea Salt and Black Pepper, to taste
2 Tablespoons Olive Oil
1 Onion, chopped
6 Garlic Cloves, minced
1 Large Jar Marinara Sauce (about 24 oz)
1 Teaspoon Dried Oregano
3-4 Leaves Fresh Basil
1 Pound Rigatoni Pasta (1 16-oz. box)
8 Ounces Shredded Mozzarella Cheese
1/2 Cup Bread Crumbs, from 3 Slices Martin’s Butter Bread (see instructions below)
1/2 Cup Shredded Parmesan Cheese
2 Tablespoons Butter, cut into small pieces
Preheat oven to 400 degrees F.
In a medium bowl, toss together cubed chicken, sea salt and black pepper.
Heat oil in a large skillet and sauté onion and garlic until fragrant. Add chicken and sauté until just cooked through. Add marinara sauce, oregano and fresh basil; heat through.
Meanwhile, cook pasta according to package directions; drain and return to pot; add chicken and sauce, along with mozzarella cheese; mix well. Divide between two 8-inch square dishes or one 13x9x2 inch casserole dish.
Brush the Martin’s Butter Bread slices with some olive oil or cooking spray, then bake in the oven for about 10 minutes, or until lightly browned and toasted. Next, using a food processor, pulse into fine crumbs.
In a small bowl, mix together bread crumbs and Parmesan cheese. Sprinkle on top of casserole dishes. Place the pieces of butter on top, and spray the whole top with cooking spray to avoid burning. Bake for 15 minutes, or until lightly browned and heated through.
If using two 8-inch square dishes, you can serve one and freeze the other for a quick dinner another night. Simply thaw overnight and bake as directed. Or—if you are serving a large number of people, you can double the recipe and use two 9×13-inch casserole dishes, serving one, and freezing the other.
Recipe adapted from: jeanetteshealthyliving.com