You don’t have to be Italian to enjoy this delicious skillet of Chicken Parmesan Rotini.
To begin, start a pot of water to cook 12 ounces of rotini according to package directions to just al dente. Preheat your oven to 400 degrees.
Meanwhile, cut 2 boneless, skinless chicken breasts into 1/2 inch pieces.
Sprinkle the diced chicken with 1/2 teaspoon each of salt and ground black pepper. Heat a tablespoon of coconut oil in a large oven safe skillet over medium high heat. Add in the chicken and cook until opaque and slightly golden.
While the chicken is cooking, pour a 28 ounce can of whole stewed tomatoes into your food processor. Give the tomatoes several pulses.
Add in 6 cloves of garlic, 1/2 teaspoon each of basil, oregano, and marjoram, a pinch of cayenne pepper, and 1/4 teaspoon each of salt, ground black pepper, & sugar. Plus the mixture again until it is smooth.
Pour the sauce into the skillet with the chicken.
Bring it to a gentle boil, reduce the heat to low, and simmer covered for 15 minutes.
While the sauce simmers, shred 3 ounces of mozzarella cheese.
When the sauce is done simmering, stir in 2/3 cup grated parmesan cheese. Stir until it is melted in.
Add in your cooked & drained rotini and stir it together.
Sprinkle the mozzarella on top along with an additional 2 tablespoons of grated parmesan. Bake this uncovered for 10 minutes or until the cheese is melted on top and just beginning to turn golden on the edges.
Let it rest for 5 minutes and serve.
Enjoy!
Chicken Parmesan Rotini
Ingredients
- 12 oz rotini pasta, al dente
- 2 chicken breasts, boneless, skinless
- 3/4 teaspoon salt, divided
- 3/4 teaspoon black ground pepper, divided
- 1 Tb coconut oil
- 28 oz stewed whole tomatoes, 1 can
- 6 cloves garlic
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1/2 teaspoon marjoram
- 1 pinch cayenne pepper
- 1/4 teaspoon sugar
- 3 oz mozzarella cheese
- 2/3 c + 2 Tb grated parmesan cheese, divided
Instructions
- To begin, start a pot of water to cook the rotini according to package directions to just al dente. Preheat your oven to 400 degrees.
- Meanwhile, cut the chicken breasts into 1/2 inch pieces.
- Sprinkle the diced chicken with 1/2 teaspoon each of salt and ground black pepper.
- Heat the coconut oil in a large, oven safe skillet over medium high heat. Add in the chicken and cook until opaque and slightly golden.
- While the chicken is cooking, pour the tomatoes into your food processor. Give the tomatoes several pulses.
- Add in the garlic, basil, oregano, marjoram, cayenne pepper, salt, ground black pepper, & sugar. Plus the mixture again until it is smooth.
- Pour the sauce into the skillet with the chicken.
- Bring it to a gentle boil, reduce the heat to low and simmer covered for 15 minutes.
- While the sauce simmers, shred the mozzarella cheese.
- When the sauce is done simmering, stir in 2/3 cup grated parmesan cheese. Stir until it is melted in.
- Add in your cooked & drained rotini and stir it together.
- Sprinkle the mozzarella on top along with the remaining 2 tablespoons of grated parmesan. Bake this uncovered for 10 minutes or until the cheese is melted on top and just beginning to turn golden on the edges.
- Let it rest for 5 minutes and serve. Enjoy!
Nutrition
Nutritional information is auto-generated and the accuracy is not guaranteed.
That looks very good. Never used coconut oil to cook with. Is there a difference in taste from olive oil? If so, what?
When I use it for sauteing and similar uses, I can’t even taste it. But coconut oil is very good for you (ever more so than olive oil) so I use it any chance I can :)
Thank you Constance for the nice recipe. Have a wonderful weekend!
Thank you Liz!!