Since having two babies to take care of, I’m loving meals that are good tasting, fresh ingredients, easy to cook and clean up. Once I saw this chicken parm skillet meal I knew I had to make it. I have to admit at first I was super intimated to cook on my cast iron skillet, but we are becoming better friends. The key is to cook low and slow on it. You could use any skillet for this meal, you don’t need to have a cast iron skillet. This recipe made a ton, so we had leftovers for a few days and it was just as good!
Ingredients:
1 28 ounce can of tomatoes, either peeled or diced
1 tablespoon of olive oil
6 garlic cloves, mashed
1/4 teaspoon of oregano
1/8 teaspoon of red pepper flakes
Salt and pepper to taste
2 cups of water
1 1/2 cups of chicken broth
12 ounce of pasta, your choice
1 cup grated parmesan cheese
1 cup shredded mozzarella
2 chicken breast, cooked and cut into small pieces
Directions:
- Pre-heat oven to 475 degrees.
- Using a food processor, grind the tomatoes until they are ground.
- Heat your skillet pan for a few minutes, then add the oil, garlic, oregano, red paper flakes and a few shakes of the salt shaker. Cook until fragrant, about one minute. Stir in the tomatoes , water, 1 cup of the broth and the pasta. Bring to a boil, then lower to a simmer and cook for about 20 minutes or until pasta is soft.
- Stir in 3/4 cup of the parmesan, a shake of the pepper, and the chicken. Stir in the remaining 1/2 cup of broth. Transfer to a baking dish, or if using a cast iron skillet, you can put this right into the oven, sprinkle with the remaining cheeses, bake 5 to 10 minutes, or until the cheese is melted and bubbly!
Adapted from See Aimee Cook
Enjoy!
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