Roasted Vegetable, Chicken and Mozzarella Pasta

The recipe came up because I was craving a cheesy pasta dish with sun-dried tomatoes.  Well I didn’t have ricotta cheese which is what I was really in the mood for and I didn’t have any sun-dried tomatoes so we improvised and made a similar, yet completely different dish LOL.  It was the closest thing I could come to without going to the market and it came out pretty good.  I used fresh herbs and wine which I keep handy in the freezer and pulled a few ingredients together which I usually have on hand. The recipe made about 4 servings which was perfect since it saved me a night of cooking.  We will call it…

Roasted Vegetable, Chicken and Mozzarella Pasta

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  • 5-6 Roma Tomatoes, chopped
  • 3 Cloves Garlic, diced
  • 1 Shallot, diced
  • 2 Tablespoons plus more for drizzling, extra-virgin olive oil
  • Himalayan Pink Salt And Black Pepper
  • 1 1/2 lb boneless, skinless chicken breasts
  • 1/3 cup white wine
  • 1/2 cup artichoke hearts, quartered
  • 1/2 cup jarred roasted red pepper, chopped
  • 1/2 cup mozzarella cheese
  • 1/3 cup Freshly Grated Parmesan Cheese
  • 2 teaspoons dried basil
  • 1 tablespoon Fresh Basil, chopped
  • 2 tablespoon fresh parsley, chopped
  • 1/2 lb Spaghetti

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Preheat oven to 450.

Line a baking sheet with parchment paper. Add the chopped tomatoes, diced garlic and shallot.  Drizzle with olive oil and sprinkle salt and pepper. Toss to coat.

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Roast for about 20-25 minutes or until the tomatoes have softened.

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While the tomatoes are roasting, wash the chicken and pat dry.  Remove any fat.  Place the chicken on a cutting board.  Sprinkle both sides with salt, pepper and dried basil.  Place a piece of waxed paper on top of the chicken.  Using a kitchen mallet pound the chicken until it’s about 1/2 inch thick.  I like to add the seasoning first so the mallet will help it to penetrate the meat.

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This is a good time to start the water for the pasta so it is ready when you need it.  Cook according to package directions.  Before straining the pasta reserve 1 cup of the cooking water and set aside.  We use Dreamfields brand pasta in an effort to cut back on carbs.  You would never know it wasn’t any other store bought brand, it’s delicious and cooks just the same.  It doesn’t compare to homemade pasta but it really is good.  I can’t warm up to whole wheat pasta so much.  I just wish they would make shells and lasagna noodles to we could use it for all of our pasta feasts.

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Heat a skillet over medium heat and add 2 tablespoons olive oil.  Cook the chicken for about 4 minutes on each side until cooked through, a total of 8-10 minutes.

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Remove the chicken from the pan and set aside to rest.  Cover to keep warm.

Add the wine to de-glaze the pan.

To the pan add the artichoke hearts, roasted red peppers, and roasted tomatoes and shallots and toss carefully.  Add the pasta and reserved cooking water and simmer until slightly thickened, about 2 minutes.

Add the chopped basil and parsley.  Carefully fold in the mozzarella and Parmesan cheese.  Taste to see if salt and pepper are needed.

Now that the chicken has rested, slice it for serving.

Plate the pasta and top with chicken.  Sprinkle with a bit more freshly grated Parmesan cheese.

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