This is one of those recipes that combines several things I LOVE to eat. Probably my favorite dish in the entire world is chicken Parmesan. This recipe is sort of a take on that, and another of my favorites pasta stuffed with cheese i.e ravioli or tortellini. I have developed a super simple and tasty red sauce to serve over the chicken/pasta combination. I am pretty picky about my tomato sauces. I don't like sauces made with sugar that have a sweet taste. I prefer a garlicky (is that a word?) and savory tomato sauce. I hope you enjoy this combination of two of my favorites.
Italian Chicken Served with Cheese Ravioli
Ingredients:
- Boneless Skinless Chicken Breast ( I used 2)
- Italian Dressing
- Bread Crumbs
- 2 cans of tomato sauce ( I used 1 because I was make a smaller serving and if you like a chunkier sauce use 1 can diced tomatoes and 1 can of sauce)
- 1 packet of Zesty Spaghetti Sauce Mix (I only used half because I only used 1 can of sauce)
- 1 tbs of Chopped Garlic
- Slices of provolone or mozzarella cheese (1 for each piece of chicken)
- 1 Bag of Frozen Cheese Ravioli
Dredge chicken in Italian dressing.
Coat chicken in breadcrumbs and place in a greased baking dish.
Bake at 350 for 40 mins for thicker breasts 30 mins for thinner breasts.
Saute garlic and a small drizzle of olive oil in a small sauce pot.
Add tomato sauce and stir in the zesty spaghetti sauce mix.
Bring to a boil and then reduce to a low heat to simmer while everything else cooks.
The longer it cooks, the thicker the sauce will become.
Cook pasta according to package directions.
When the chicken only has 5 mins left to cook, cover each piece with a slice of cheese.
Remove chicken once the cheese has melted and the chicken is cooked through.
Plate chicken and pasta and cover with sauce.
Serve with a caesar salad and enjoy!
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