Monday Meals: Chicken Parmesan Bake

The Wisconsin Test Kitchen is finally settling into the groove of having two working parents again. It's taken some time to adjust, but we think we're finally there. We've been blessed with a wonderful nanny, a cooperative child, and jobs with some scheduling flexibility. All and all- things could be a lot worse.

One of the things we're still struggling with is our evening schedule. We're trying to find meals that are quick to prepare and clean up after- so we can get teeth brushed, a chapter of Captain Underpants read; and Sawyer in bed by 8pm. Otherwise she's a cranky mess in the morning.

We made a one dish Chicken Parmesan a few weeks ago that met all of our week day meal requirements: quick to prepare, delicious, easy to clean up after, and yields enough for leftovers the next day.

Chicken Parmesan Baked Pasta
Recipe courtesy of http://traceysculinaryadventures.com/2013/03/chicken-parmesan-baked-pasta.html

1 (28 oz) can whole peeled tomatoes (we used fresh tomatoes instead of canned)
1 tablespoon olive oil
6 garlic cloves, minced
1/4 teaspoon dried oregano
1/8 teaspoon crushed red pepper flakes
1/4 teaspoon kosher salt
2 cups water
1 – 1 1/2 cups low-sodium chicken broth
12 oz. pasta (we used shells)
2 oz. (about 1 cup) grated Parmesan cheese, divided
1/4 teaspoon black pepper
4 oz. (about 1 cup) shredded mozzarella cheese
1 lb. boneless, skinless chicken breasts, cooked and cut into bite-sized pieces
2 tablespoons chopped fresh basil

Preheat the oven to 475 F.
Add the tomatoes to the bowl of your food processor and pulse until coarsely chopped, about 10 pulses. Note: if you use fresh tomatoes like we did, just dice them up.

Take a large Dutch oven and place it over medium heat on the stove. Add the oil, garlic, oregano, red pepper flakes, and salt and cook just until fragrant, about 1 minute.

Add the chopped tomatoes, the water, 1 cup of the chicken broth, and the pasta to the pan, stirring to combine. Bring the mixture to a vigorous simmer, then cover the pan and continue simmering (you may need to reduce the heat slightly) until the pasta is tender, about 16-18 minutes. Stir the pasta frequently as it cooks.

Once tender, remove the cover and stir in 3/4 cup of the Parmesan cheese, the pepper, and the chicken. Season to taste with additional salt and pepper if necessary. If the mixture seems dry, mix in as much of the remaining 1/2 cup of chicken broth as needed to loosen it up (I didn’t add any of it).

Sprinkle the top evenly with the mozzarella cheese and the remaining Parmesan cheese.

Transfer the pan to the oven and bake for 5-10 minutes, or until the cheese has melted and bubbles around the edges. Garnish with the basil then serve.

The end result was an incredibly satisfying dinner we all enjoyed. It had all the cheesy, delicious elements you enjoy in Chicken Parmesan, and it only took a fraction of the time to make. It was such a quick meal we even had time for an extra chapter of Captain Underpants. Now that's a good night!

Stay Cool,
The Cool Dads Crew