Three Cheese Pasta Chicken Bake with a Killer Ingredient
Easy, three cheese chicken pasta dish with gluten free option. Ricotta, mozzarella, pecorino romano make for a cheesy, Italian comfort dish.
Servings: 6
Ingredients
- 2 tablespoons olive oil more as needed
- 1/2 onion finely chopped
- 2 cloves garlic minced
- 2 boneless chicken breasts about 1 pound
- 1 can San Marzano tomatoes chopped,
- 1 pound pasta
- 2 cups mozzarella
- 1 cup pecorino romano
- 1 cup ricotta cheese
- 1 handful spinach leaves or more if you prefer
- salt
- pepper
Instructions
- Cut chicken breasts into cubes. You may wish to pound them thinner if they are very thick.
- Heat oil in frying pan. Saute, onions until softened. Add garlic for one minute. Do not burn.
- Saute chicken, on both sides. You may need to do this in two sessions, so as not to crowd.
- Remove chicken and set aside.
- Add can of tomatoes to the pan, reserving some of the juice for a different use.
- Reduce tomatoes down to an almost thick tomato puree. This will take about twenty minutes.
- In the meantime, cook pasta according to directions, minus a few minutes, as pasta will continue to bake in oven.
- Once pasta is complete, drain and toss with grated pecorino romano.
- Put into a large baking dish, toss with tomatoes, spinach and half of the mozzarella, keeping enough to top the dish.
- Spoon ricotta cheese just here and there.
- Top with mozzarella.
- Bake at 375 degrees F for 20 minutes or until all the cheese is melted on top.
- Serve immediately.