CHICKEN PARMESAN CASSEROLE
1/2 pound penne pasta
3/4 pound chicken breast, cut into bite size pieces
Wondra flour for dredging
Fresh ground black pepper and salt
1 tablespoon butter
1 tablespoon avocado oil
1/2 batch marinara sauce (recipe below)
1 1/4 cup grated Mozzarella cheese
1/2 cup grated Parmesan cheese
4 slices Provolone cheese
- Preheat oven to 350°.
- Spray 9×9 baking dish with non-stick cooking spray.
- Cook pasta per package directions on the al dente’ side. Drain and set aside.
- Combine flour and seasonings in a ziplock bag.
- Heat butter and oil in skillet until sizzling.
- Dredge chicken pieces in flour mixture, shaking off the excess.
- Add chicken pieces to hot oil and quickly sear all sides.
- In a large bowl gently combine sauce and pasta with the majority of the Mozzarella and Parmesan reserving some for the top.
- Gently fold in chicken pieces and stir to coat.
- Spread ingredients evenly into baking dish.
- Top with provolone slices followed by the remaining Parmesan and Mozzarella.
- Cover with foil and bake 40 minutes.
- Uncover and return to oven baking another 10-15 minutes until cheese is bubbly and brown.
- Let cool 10 minutes before serving.
SAUCE
1 tablespoons avocado oil
1 tablespoon butter
1/2 small red onion, chopped
24 ounce can whole tomatoes
1 KNORR beef gel
3/4 cup moscato white wine
Juice from 1 lemon
5-6 cloves garlic, finely minced into a paste
3 tablespoons Classico sundried tomato pesto
1 teaspoon fresh ground Himalayan pink salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon fresh ground red pepper
1 teaspoon sugar
2 tablespoons fresh chopped Italian flat leaf parsley
2 tablespoons fresh chopped basil
- Heat avocado oil in a large saute’ pan over medium high heat.
- Add onions and garlic sauteing until tender.
- Whisk together the beef gel, wine, pesto and juice from the tomatoes.
- Add seasonings, blending well.
- Add tomatoes and gently crush.
- Bring to a SLOW boil.
- Reduce heat and simmer 2 hours.
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