For this dish you will need: as many boneless/skinless chicken breasts per guests, diced tomatoes, mozzarella cheese, chicken stock, garlic powder/herbs, angel hair pasta 'Capellini', purple onion, fresh asparagus tips.
To begin, pre-heat your oven to 375f. Take a glass baking dish, coat with olive oil and lay in the chicken. Sprinkle with garlic powder and herbs: rosemary, mint and oregano (a blend of 1/2 tsp each). Pop in the oven for 15 min or longer depending on the number of chicken breasts. At some point, pour in 1/4 cup of chicken stock and again pop back into the oven.
After 10 min, pour over the chicken 1 medium can (14.5 oz) of diced tomatoes and a light sprinkle of herbs: rosemary, mint and oregano. Pop back into the oven for another 20 min. In this time, prepare the pasta and asparagus. Boil the pasta (as much as you need) and blacken the asparagus in a skillet with a good drizzle of olive oil along with one chopped purple onion.
As the chicken nears finishing, lay mozzarella cheese on each chicken breast and top with a generous amount of fresh grated parmesan cheese. You can use the broiler option on your oven if you have one to achieve a crusty top or leave in the oven long enough to melt the cheese.
When the pasta is tender, drain and toss it into the skillet with the asparagus and onion pushed to the side.... flash fry the pasta allowing it to absorb the flavor therein.
~ Tutti a Tavola!
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ReplyDeleteKeep in mind that cooking is a method that allows for lots of substitution and improvisation. That is why, generally, you do not need a recipe as long as you know what you want to cook and have an idea about the way you want it to taste. Just a pinch of salt here, diced tomatoes there could make all the difference. If you don't have onion, use garlic... if you don't have veal use pork. If you don't have prosciutto use bacon; etc.
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