Well Dad is finally back home! He's been in the hospital and rehab for about 3 weeks. He is very happy to be back home! Now to keep him healthy. I had the house all cleaned before Mom brought him home. After cleaning I went to Kroger for Mom for a few items and stopped at the bank before returning. A little cooler out today with a passing shower or two. For dinner tonight a new recipe, Skillet Chicken Lasagna.
I saw this recipe on the latest episode of Pioneer Woman and couldn't wait to give it a try! Pasta, Chicken, and Cheese, what's not to like? To make the dish I'll need the following; 12 ounces Bow Tie
To prepare the dish I started by cooking the pasta according to the package instructions; drained and set aside. Heat the oil in a large skillet over medium-high heat. Season the chicken with the Italian seasoning and some sea salt. Add the chicken to the skillet and cook until golden brown, 2 to 3 minutes per side. Remove the chicken to a plate and set aside.
Add the onions and garlic to the same skillet and cook, stirring, for 3 minutes. Add the broth, then scrape the bottom of the skillet to loosen the bits. Cook for another 2 to 3 minutes to let the broth reduce. Add the marinara sauce and red pepper flakes, bring to a simmer and simmer for 10 minutes. Turn off the heat and add the drained pasta, mozzarella, ricotta, Parmesan and basil. Add the cooked chicken on top. Toss to combine, then add more of the mozzarella, ricotta, Parmesan or basil until the sauce is just how you like it. Serve with a sprinkling of Shaved Parmesan Cheese and fresh chopped Basil on top.
And what a dish! Everything just comes together to make one Italian Comfort Food Dish. The
Mozzarella, Ricotta, and Parmesan Cheese gives the dish such a creaminess and rich flavor. We have another "Keeper Recipe", courtesy of Ree Drummond (Pioneer Woman). I also baked a loaf Pillsbury Rustic French Bread. For dessert later a 100 Calorie Mini Bag of Jolly Time pop Corn.
Skillet Chicken Lasagna
Recipe courtesy of Ree Drummond
Ingredients
12 ounces bow tie pasta
2 tablespoons olive oil
2 boneless, skinless chicken breasts, sliced or diced
1 tablespoon Italian seasoning or herbes de Provence
Salt
1 medium onion, diced
2 cloves garlic, minced
1 cup low-sodium chicken broth
1 jar good-quality marinara sauce (14 to 16 ounces)
1 teaspoon red pepper flakes
1 cup grated mozzarella cheese, plus more if needed
1/2 cup whole milk ricotta cheese, plus more if needed
1/4 cup grated Parmesan, plus more if needed and for serving
Directions
12 fresh basil leaves, cut into chiffonade or chopped, plus more if needed and for serving
Cook the pasta according to the package instructions; drain and set aside.
Heat the oil in a large skillet over medium-high heat. Season the chicken with the Italian seasoning and some salt. Add the chicken to the skillet and cook until golden brown, 2 to 3 minutes per side. Remove the chicken to a plate and set aside.
Add the onions and garlic to the same skillet and cook, stirring, for 3 minutes. Add the broth, then scrape the bottom of the skillet to loosen the bits. Cook for another 2 to 3 minutes to let the broth reduce. Add the marinara sauce and red pepper flakes, bring to a simmer and simmer for 10 minutes.
Turn off the heat and add the drained pasta, mozzarella, ricotta, Parmesan and basil. Add the cooked chicken on top. Toss to combine, then add more of the mozzarella, ricotta, Parmesan or basil until the sauce is just how you like it. Serve with a sprinkling of Parmesan and a little basil on top.
Recipe courtesy of Ree Drummond
http://www.foodnetwork.com/recipes/ree-drummond/skillet-chicken-lasagna.html
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