Italian Chicken over Pasta

4-5 Roma tomatoes, chopped
4 cloves garlic, minced
1-14 oz. jar marinated artichoke hearts, drained and chopped
2-3 Tab. olive oil
salt and pepper to taste
1 tea. sugar
2 Tab. flour

1 large package boneless, skinless chicken breasts
1-2 cups mozzarella cheese
fresh basil
pasta of your choice

Put chicken breasts in a baking dish and salt and pepper them. Mix first seven ingredients together in a small bowl. Spread on top chicken breasts. Bake in 350 oven for 40 minutes. Take chicken out of the oven and sprinkle mozzarella cheese over the top. Place the chicken under the broiler for a few minutes {keep an eye on it!} until the cheese is golden brown and the vegetables are caramelized. When you pull the chicken out of the oven, sprinkle some fresh basil on top and the heat of the dish will wilt the basil. Serve over pasta.

For a vegetarian version, cook the topping either stir-fry in a pan or bake in the oven in a casserole dish, without the chicken. Serve over pasta.

For a gfcf version, use gfcf flour, cheese (or leave the cheese out) and pasta.

adapted from Our Story

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