Chicken Parmesan Rotini
Servings: 6 -8
Ingredients
- 12 oz rotini pasta al dente
- 2 chicken breasts boneless, skinless
- ¾ teaspoon salt divided
- ¾ teaspoon black ground pepper divided
- 1 Tb coconut oil
- 28 oz stewed whole tomatoes 1 can
- 6 cloves garlic
- ½ teaspoon basil
- ½ teaspoon oregano
- ½ teaspoon marjoram
- 1 pinch cayenne pepper
- ¼ teaspoon sugar
- 3 oz mozzarella cheese
- ⅔ 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!
See This Recipe:
https://cosmopolitancornbread.com/chicken-parmesan-rotini-2/Nutrition
Serving: 1c | Calories: 177kcal | Carbohydrates: 15g | Protein: 15g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 35mg | Sodium: 334mg | Fiber: 1g | Sugar: 1g
