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Enjoy this recipe from Cook it Quick.
Submitted by: Nancy Girard from Chesapeake, VA
1 c. Italian-flavored dry bread crumbs
1/3 c. grated Parmesan cheese
1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
1 T. butter
1 T. olive oil
16-oz. pkg. penne pasta, cooked
26-oz. jar marinara sauce, divided
1 c. shredded mozzarella cheese, divided
Combine bread crumbs and Parmesan cheese in a large plastic zipping bag. Place chicken in bag and shake to coat. In a medium saucepan, heat butter and oil together over medium heat. Add chicken to saucepan and brown on all sides. In an ungreased 13"x9" baking pan, layer pasta, half of sauce, half of cheese and chicken. Top with remaining sauce and cheese. Bake, covered at 350 degrees for 30 minutes, or until heated through and cheese is melted and bubbly. Makes 6 servings. | |
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Combine bread crumbs and Parmesan cheese in a large plastic zipping bag. Place chicken in bag and shake to coat. In a medium saucepan, heat butter and oil together over medium heat. Add chicken to saucepan and brown on all sides. In an ungreased 13"x9" baking pan, layer pasta, half of sauce, half of cheese and chicken. Top with remaining sauce and cheese. Bake, covered at 350 degrees for 30 minutes, or until heated through and cheese is melted and bubbly. Makes 6 servings. |
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