Sunday, September 22, 2013


I almost didn't post this recipe because I was so disappointed in it. However Mr. Lawyer liked it and ate it all week. I felt that it was lacking something, a little flavor, some pizzazz, just something! So if you have a boy in your life that likes a nice solid dish, nothing fancy, than this recipe is for you! On the plus side I didn't have to cook all week and could eat my steamed edamame so it was a win-win for us (Mr. Lawyer doesn't like it when I just cook veggies for dinner).
All of this! He ate all of it.
Even the peacock soup bowl couldn't make me feel better about it.
Chicken Parmesan Pasta Bake
(Pinterest find! from
1 (28 oz) can diced tomatoes
1 tablespoon olive oil
6 garlic cloves, minced
1/4 teaspoon dried oregano
1/8 teaspoon crushed red pepper flakes
1/4 teaspoon kosher salt
2 cups water
1 - 1.5 cups low-sodium chicken broth
12 oz pasta
1 cup grated Parmesan cheese, divided
1/4 teaspoon black pepper
1 cup shredded mozzarella cheese
1 lb boneless, skinless chicken breasts, cooked and cut into bite-sized pieces
2 tablespoons chopped fresh basil
1. Preheat the oven to 475 F.
2. Set an oven-safe 12-inch skillet over medium-high heat. Add the oil, garlic, oregano, red pepper flakes, and salt and cook just until fragrant, about 1 minute. 
2. Add the diced tomatoes, the water, 1 cup of the chicken broth, and the pasta to the pan, stirring to combine. Bring the mixture to a vigorous simmer, then cover the pan and continue simmering until the pasta is tender, about 16-18 minutes. Stir the pasta frequently as it cooks.
3. Once tender, remove the cover and stir in 3/4 cup of the Parmesan cheese, the pepper, and the chicken. Season to taste with additional salt and pepper if necessary. If the mixture seems dry, mix in as much of the remaining 1/2 cup of chicken broth as needed to loosen it up. Note: if you don't have an oven-safe skillet, transfer the mixture to a baking dish at this point.
4. Sprinkle the top evenly with the mozzarella cheese and the remaining Parmesan cheese. Transfer the pan to the oven and bake for 5-10 minutes, or until the cheese has melted and bubbles around the edges. Garnish with the basil then serve.

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