Guest Foodie: Jake Van Ness’ Chicken Pasta

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Jake loves pasta, and cooking pasta! This is a recipe 100% him. He wanted to make his own twisted version of lasagna meets Chicken Parmesan and it was a hit! You can turn this into a 30-minute meal by using a pre-maid Italian seasoned tomato sauce. The cheese on top and the crunchy chicken are what makes this dish a winner.

Guest Foodie: Jake Van Ness’ Chicken Pasta
Yield: 6 Servings

Ingredients:
2 chicken breast, medium sized
1 egg, scrambled
1 cup bread crumbs, italian seasoned
cooking spray
Quick and Easy Tomato Sauce, or Italian sauce from the supermarket (saves time)
1 ½ cups uncooked pasta
1 cup Mozzarella cheese, shredded or torn

Directions:

1. Preheat the oven to 450ºF
2. Cut the chicken breasts into 4 or 5 pieces each.
3. Cover the chicken with the beaten egg, and then with the bread crumb mixture.
4. Heat a skillet and use a bit of cooking spray to cover the top and cook the chicken pieces, until they are brown and crispy on each side.
5. While the chicken cooks, prepare the pasta, and take it out just before it’s al-dente, usually 3-4 minutes before the box/package of the pasta directions say.
6. Place half of the tomato sauce on the bottom of a glass bakeware plate or baking dish.
7. Drain the pasta and place it over the sauce on the glass bakeware plate.
8. Place the chicken over the pasta, and cover with the remaining tomato sauce. Sprinkle the cheese on top.
9. Bake for 25 minutes or until the cheese is brown and crispy on top.

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This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)