Monday, October 20, 2008

Ooey Gooey Chicken Pasta

I found this recipe on a blog that I frequent about a month ago.  We have already made it three times.  We love it!  It makes a lot but it is great for leftovers.  I actually ate it two days in a row for lunch and Stephen took it every time as leftovers.  (If you know him that is a huge deal)

Baked Chicken Pasta
Recipe from My Sweet Life

3 boneless, skinless chicken breasts
1 large jar of spaghetti sauce (I used Newman's Own Tomato & Basil)
1 lb box of penne pasta
3/4 cup of ff ricotta cheese (sometimes I add cream cheese, cottage cheese or sour cream too)
1-2 cups of shredded cheese (I use a mix of ff cheddar with 6 cheese Italian)



1.  Bake chicken (covered) on 350 for one hour. I literally take it out of the package, plop it in a baking dish, cover with foil and throw it in the oven.



2.  Let chicken cool and then pull apart with fingers. (I usually use 2 forks to help shred it because I prefer smaller pieces)


*I usually do steps 1-2 the night before, shred it, and throw it in the fridge
3.  Cook pasta as directed.


4.  In a sauce pan, add shredded chicken and spaghetti sauce (I put enough to cover the chicken plus some) and whatever spices you like (I use garlic, onion and Italian seasoning).  Simmer on low-med until warmed through.



5.  Drain and pour pasta into your baking dish. Add ricotta cheese and mix into hot noodles.  Pour spaghetti sauce mixture over pasta and mix in. Top with shredded cheese.



6.  Bake on 350 for 20-25 minutes. Enjoy!



This picture is from the last time we made it.  We had family over and they loved it also. As you can tell there wasn't much left.

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